Pork chops with thyme and red wine

Ris the leaves of the sprigs of thyme. Mix the thyme with the garlic, parsley, olive oil and some pepper.

Salt the pork chops and roll them into the mixture. Put them in a frying pan with the rest of the mixture, set the heat high and fry the pork chops just for 3 minutes per side. Remove them from the pan and pour the wine into the pan.

Let the wine on low heat and without lid in about 10 minutes thicken to an almost syrupy sauce. Be careful, the drying in can suddenly go very fast, then add a drop of water. Warm the chops for another 2 minutes in the sauce and serve. Tasty with cubes of oven-baked pumpkin.