Tuesday, October 8, 2013

Herb Encrusted Pork Chops

I feel like I am getting right back on track with my cooking, thanks to this Congressionally mandated vacation that I am on.  Poor Mark is actually going to work to earn his paycheck...lame!  While he is dutifully working, earning your tax dollars, I am home trying to cook him delicious dinners!  Mark is a big fan of pork chops, and we eat them often as a quick and delicious weeknight meal. They cook up quickly and can take on so many different flavors, which makes dinner more varied and fun. This version combines the fresh herbs still available this late in the season. I used the last of my parsley that was still hanging on in the cooler weather and some rosemary and thyme.  The great thing about recipes with thyme and rosemary are that in a moderate climate, those plants will stay healthy and produce usable herbs all year.  I love using fresh rosemary even in the dead of winter.  These chops are very juicy and the fresh herbs permeate the meat with great flavor.  I served it with a simple side salad and grilled tomatoes.
Herb Encrusted Pork Chops
2 bone-in pork chops
1 tsp. chopped rosemary
1 tsp. thyme leaves
1 tsp. chopped parsley
1 Tbs. olive oil
salt and pepper

1.  Preheat oven to 350 degrees.  Combine the chopped herbs and olive oil with a sprinkle of salt and pepper in a bowl to form an herby paste.
2.  Lightly sprinkle the chops with salt and then spread the herb paste on both sides.
3.  Heat your grill pan or frying pan until very hot and sear the chops on both sides for 3 minutes.
4.  To finish cooking the chops, place the whole pan in the preheated oven and bake for 5-8 minutes (depending on the thickness of your chops).
5.  Remove the pan from the oven and serve.

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