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Pork Chops with Thyme Pan Sauce



1 Tbsp canola oil

4 – 4 oz. boneless center cut pork chops

¾ tsp salt-divided

½ tsp coarsely ground pepper, divided

1/3 cup chopped shallots (or leeks)

½ cup white wine

¾ cup chicken stock

¼ tsp dried leaf thyme

1 ½ Tbsp butter


Heat a large heavy skillet over medium high heat. Add oil and swirl to coat pan. Sprinkle pork chops with ½ tsp salt and ¼ tsp pepper. Add pork to pan. Cook 4 minutes, turn and cook an additional 3 minutes or until done. Remove from pan & keep warm. Add shallots to pan and sauté for 90 seconds. Remove pan from heat and add wine. Return pan to heat and cook 2 more minutes or until reduced by ½ scraping pan to loosen browned bits. Add stock and bring to a boil. Cook 4 minutes or until reduced to 1/3 cup. Add thyme, remove from heat and whisk in remaining ¼ tsp salt, remaining ¼ tsp pepper and butter. Spoon sauce over chops to serve.

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