Smothered Pork Chops with Thyme

  • love2coooook Posted: 11/13/09
    Worthy of a Special Occasion

    Yummy! Giving it four stars only because I accidentally added too much salt, otherwise would probably get a 5 for sure. Great comfort food, and quick and easy. Will definitely try again, sans the heavy heaping of salt!

  • LindaK88 Posted: 07/28/09
    Worthy of a Special Occasion

    I made this recipe with less salt and more mustard, as mentioned in some other comments. I also added mushrooms, and substituted 1/4 cup of the remaining broth with white wine (add to skillet before the broth). Very nice, I'll definitely do this one again.

  • mysparky Posted: 10/15/10
    Worthy of a Special Occasion

    Definitely a good solid recipe. I didn't find the recipe to be too salty, or too heavy on thyme. I did make a few changes as others recommended: doubled the sauce, carmelized the onions, and added 1/2 cup of white wine to deglaze the pan right before adding the rest of the broth. Quick meal and would def make again.

  • marie77 Posted: 01/16/10
    Worthy of a Special Occasion

    This was a little disappointing. I would make it again, but would definitely cook the onions longer. Four minutes and they weren't the melt-in-your-mouth texture I expect for smothered pork chops. I served the pork chops with rice.

  • kbell74 Posted: 02/08/10
    Worthy of a Special Occasion

    This was amazing! Fast, easy, and my whole family (picky kids included) devoured it! Plan on making this a monthly meal, and is sure to be a hit when entertaining!

  • Lee110 Posted: 06/11/10
    Worthy of a Special Occasion

    I doubled the sauce and added a little wine (Merlot) as well as mushrooms. The kids really enjoyed it. No problems getting them to eat their brown rice under the extra sauce.

  • koriander Posted: 01/22/12
    Worthy of a Special Occasion

    This recipe was easy (cupboard staples) and OK - there are a few other chop recipes I prefer, so i am not sure I would make it again. I used 4 larger chops and cooked them longer. Since my broth wasn,'t reduced sodium I omitted the salt. I sprinkled the paprika mix on both sides of the chops. Reading the reviews after making this recipe, I can see mushrooms working really well in this recipe. I served it with steamed brocoli and mashed potatoes.

  • withmy42 Posted: 04/17/13
    Worthy of a Special Occasion

    this was a great recipe. my whole family loved it and i loved that it was so much more healthy than an old smothered pork chop recipe. this will be a new staple recipe in my household. thanks for the tasty recipe. :)

  • srwfromorange Posted: 04/23/12
    Worthy of a Special Occasion

    This was a nice recipe for a night when comfort food is on the agenda. I took the advice of other reviewers & added mushrooms to the sauce, deglazing it with 1/4 cup of white wine at the end, outstanding idea!!! I served it with smashed red potatoes & since I have an abundance, snow peas from my garden.

  • skerida Posted: 11/13/13
    Worthy of a Special Occasion

    I made this recipe last night and I was very pleased. Had 6 center cut bone in pork chops and didn’t know what to do with them so I tried this. I followed the recipe except I didn’t measure the paprika, I just rubbed each pork chop individually with the spice until I felt it was coated to my liking. I also added 2 cloves of chopped garlic and sautéed the onions and garlic until caramelized. It was delicious. This is a recipe I will make again soon

  • CandaceCH Posted: 08/25/13
    Worthy of a Special Occasion

    I slightly changed the recipe because I didn't have beef broth. I substituted 1 tbsp soy sauce in 1 cup water for the 1 cup of beef broth. I also added 1 tsp grated garlic and extra thyme because it's my favorite. I altered the cooking time because I really wanted to cook down the onion the onion in the broth mixture. It turned out really delicious. I served this with biscuits. I wouldn't serve this with biscuits for company, but the main dish IS elegant enough for company. It's pretty earthy, so maybe it would be best as a late Fall menu item. Cheers!

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