Peppered Pork Chops

Peppered Pork Chops: Main Image

Quick Facts

Servings: 4
Prep Time: 5 min.
Cook Time: 10 min.
Total: 15 min.
This quick meal is so simple and satisfying that you'll return to it again and again.


  • 4 boneless pork loin chops, about 3/4-inch thick
  • 2 tsp black pepper, coarsely ground
  • 1/2 tsp dried thyme
  • 2 tsp vegetable oil
  • 2 tsp Worcestershire sauce


  • Coat chops with pepper and thyme. Heat oil in large heavy skillet over medium-high heat. Add chops and brown 3-4 minutes per side until internal temperature on a thermometer reads 160° F. Remove chops from pan, keep warm. Add Worcestershire sauce to pan, stirring constantly to remove any pan juices and brown bits on bottom of skillet. Pour accumulated juices over chops and serve.
Recipe courtesy of the National Pork Board

Serving Suggestion: Serve with herb-braised carrots, baked potatoes, fresh fruit salad, and crusty dinner rolls.

Nutrition Facts

Calories 160
  Calories from Fat 69 (43%)
(11%)Total Fat 7g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(17%)Cholesterol 50mg
(3%)Sodium 70mg
(0%)Potassium 0mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.