Step 1

Place saran wrap over the pork and use the texture side of a meat mallet to pound the meat on each side. This will make it more tender.

Step 2

Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. If you’re short on time, season the pork chops just before searing.

Step 3

Meanwhile, combine the seasonings and stir them into the chicken broth. Measure out remaining ingredients before beginning.

Step 4

Sprinkle each side of the pork with flour and rub it over the surface of each side.

Step 5

Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.

Step 6

Turn the heat off and add the wine. Set heat to medium and add the chicken broth/seasonings, crushed garlic, and thyme. Bring to a gentle simmer and let it reduce by half, 5-6 minutes. (Make sure you can no longer smell alcohol from the wine.)

Step 7

Add the butter and the pork along with any juices from the plate. Let the butter melt and tilt the skillet to transfer the pan sauce to one side. Use a spoon to baste the pork for 2 minutes, or until the pork is 145° F.

Step 8

Remove from heat and let the pork chops rest for 3-5 minutes, the internal temperature will increase a few more degrees and the juices will absorb. Serve with mashed potatoes and roasted broccoli. (See notes for other pairing options!)