4 boneless pork chops, 3/4-inch thick
2 teaspoon black pepper
1/2 teaspoon thyme
2 teaspoon oil
2 teaspoon Worcestershire sauce
Coat chops with pepper and thyme. Heat oil over medium-high heat. Add chops and cook for 5 to 10 minutes or until brown on one side. Turn and brown the other side. Remove chops from pan and keep warm. Add Worcestershire sauce to hot skillet and stir to remove any pan juices stuck to the bottom. Pour accumulated juice over chops and serve immediately.