I am a huge fan of pork, but only like it when it has a lot of flavor. In this dish I use herbs de province, one of my favorite seasonings, to bring out all the delicious flavors. The key to really good pork chops is not over cooking them, there is nothing worse than a tough dried-out pork chop! You can also substitute chicken if you are not a huge pork fan. I usually serve a simple mashed potato or mixed green salad with balsamic dressing to make a quick and easy meal.
Herb Crusted Pork Chops
4 Boneless Center Cut Pork Chops, 3/4-1 inch thick
Kosher Salt
Coarse Ground Black Pepper
Herbs de Provence
Extra Virgin Olive Oil
Sprinkle both sides with salt and pepper, next coat generously with Herbs de Provence. Heat Olive Oil in pan over medium-high heat in heavy bottomed skillet, add pork chops. Fry for about 5 minutes on each side, or until dark golden brown, and an instant read thermometer reads 150 degrees. Let rest covered for a few minutes to re-absorb juices and serve.
Herb Crusted Pork Chops
4 Boneless Center Cut Pork Chops, 3/4-1 inch thick
Kosher Salt
Coarse Ground Black Pepper
Herbs de Provence
Extra Virgin Olive Oil
Sprinkle both sides with salt and pepper, next coat generously with Herbs de Provence. Heat Olive Oil in pan over medium-high heat in heavy bottomed skillet, add pork chops. Fry for about 5 minutes on each side, or until dark golden brown, and an instant read thermometer reads 150 degrees. Let rest covered for a few minutes to re-absorb juices and serve.
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