Pork Chops with Garlic-Thyme Pan Sauce

1 tablespoon olive oil

kosher salt and fresh ground black pepper

4 pork chops, 1/2 to 5/8-inch thick, about 1 to 1-1/4 lbs total (I used boneless)

1 cup chicken broth

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1 tablespoon flour mixed w 2 tablespoons water or broth

1 tablespoon cold butter cut into 2 pieces 

1. Lightly season both sides of the pork chops with salt and pepper. 

2. Heat a 12-in skillet (non-stick or regular--if using a regular skillet you will need more oil) over medium heat until hot. Add the olive oil and let it heat for about 10 seconds. Add the pork and cook for 3-4 minutes, (without moving it) until it is nice and brown on the bottom. Turn the pork over and cook another 3-4 minutes (without moving it) until it is nice and brown on the other side. Transfer the pork chops to a plate and cover with a bowl to keep warm.

3. Add the chicken broth to the skillet and scrape up the browned bits that are stuck to the bottom with a wooden spatula. Add the thyme and garlic powder, reduce the heat to maintain a simmer, and cook for 3 minutes to reduce the liquid a bit.

4. Add the flour/water mixture, stirring constantly, until well combined. Bring the sauce back to a simmer and cook, stirring often, until the sauce has thickened, 3-5 minutes (it reminds me of room-temperature pancake syrup).

5. Add the pork juices that have accumulated on the plate where your chops are resting, simmer for a minute or two, and remove from the heat. Add the cold butter and stir the sauce until the butter has melted. Put the pork chops back in the skillet, and swish and turn them to coat with the sauce.

Makes 4 servings.