While this 5-ingredient quickie hardly qualifies as a recipe, it does contain a few helpful hints to keep in mind when preparing herbed pork chops.
One is to cook the pork chops on a slightly lower heat than one might with less delicate spices- heat too high will burn the herbs before the meat is cooked through. This is why it’s a good idea to use thinner pork chops that cook through more quickly.
These pork chops are nice garnished with lemon wedges.
- 4 thin pork chops, preferably boneless
- 1 Tbsp Herbs for Pork and Veal
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp olive oil
Rinse pork chops in running water and pat dry with paper towels.
Combine herbs with salt and pepper.
Rub pork chops with herb mixture and let rest 15 minutes to 1 hour.
Heat oil in a pan on medium-high.
When oil is hot, add pork chops and cook until just beginning to brown, 1-2 minutes on each side.
Lower heat to medium and sizzle until pork chops are cooked through.