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