Pork Chops with Thyme Pan Sauce

Great recipe. Classic flavors and techniques. I already knew this recipe but just wanted some reassurance! I also used bone-in chops, thick cut. Cooking time is longer of course than boneless. I didn't need to add any extra seasoning to the pan juice, and I used 2 smashed garlic cloves in place of shallots. Best pork chops I've had in a long time! Just take care to not overcook them and they will be juicy and flavorful. I served with white rice, for the sauce, and a fresh fruit salsa in place of apple sauce.

Delicious recipe, perfect for a weeknight. I only used 2 bone-in chops but left the sauce amounts the same to use over mashed potatoes. I didn't find the sauce needed any added salt and I subbed finely diced red onion for the shallots. To cook the bone-in chops, I returned to the pan after bringing sauce to a boil and simmered for 4-5 minutes.

I also added the chops back to the pan just after the stock started to simmer.  Served with oven roasted baby red potatoes and asparagus.  Will definitely make again.

I made this for a Friday night dinner. It is a good and quite quick and simple recipe. I probably would not call it company worthy but very good only if the chops are not overcooked and dry. I had bone in chops and they were done perfectly but I did not cook as long as recipe said.

Delicious! The sauce really makes the dish. I used bone-in chops. Easy prep and easy to make. The only thing different I did was add the chops back in while the sauce reduced.