Chop with thyme

Dishes with the addition of dried thyme acquire an extraordinary aroma and deep rich taste, especially when it comes to meat. For the chop, choose fresh pork - it can be tenderloin, loin or neck. In order for the seasonings to be better absorbed, they need to be rubbed well into the meat. And during the frying process, you can additionally add sprigs of dried thyme and crushed garlic cloves to the chop in a frying pan.

1. Calories
   303,26 kcal
2. Protein
   14,38 gram
3. Fat
   26,48 gram
4. Carbohydrates
   1,45 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pork

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   400 g
2. Garlic

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   3 cloves = 15 g
3. Olive oil

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   2 tbsp. l. = 34 g
4. Dried thyme / thyme

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   2 branches = 8 g
5. Salt

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   to taste
6. Black pepper ground

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   to taste

Steps:

1. 
   Wash the pork, dry it with paper towels and cut across the grain into slices up to 1.5 cm thick. Wash the garlic cloves and crush them with a knife directly in the peel. Prepare a frying pan and a kitchen hammer.
2. 
   Beat and season the meat. Place the pork pieces on the board and beat each of them on both sides with a kitchen hammer. Salt and pepper the meat, add dried thyme and rub it into the fibers so that the pork absorbs the seasonings better.
3. 
   Fry the chops with thyme. Place the frying pan on the fire, heat it up and pour in the olive oil. Carefully place the chops, arrange dry thyme sprigs and crushed garlic cloves around them. Fry the meat over high heat on each side for 3-5 minutes, constantly pouring oil from the pan over the chops. Then remove the meat from the heat, remove the thyme sprigs and set them aside for garnish.
4. 
   Garnish the meat with thyme sprigs and serve.