When cooking pork chops, people often cook them until they are dry and leathery. Recipes often recommend as much as 40 minutes or more for a chop. I think the cooking time should be judged by the thickness. For chops of about ¾”, a total time of 15 minutes will cook the meat through without making it dry. A good idea is to use an instant-reading thermometer. When it reads 140 degrees F., the pork is done.
2 pork chops, about ¾” thick
2 tbsp. olive oil
1/3 cup white wine
½ tsp. thyme, rubbed
½ tsp. savory, rubbed (alternative, Herbs de Provence)
salt and pepper
¼ cup chopped onions
1 tbsp. butter
1 tbsp. dijon mustard
Serve with: Mashed potatoes, green beans.
Source: Craig Claiborne, New York Times - Long ago.
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