My husband has always been a fan of my pork chop recipes. Between work, family, and the constant juggle of daily life, finding a new dinner recipe that makes everyone happy feels like striking gold. So when I discovered this new, not so new, way to prepare pork, his tummy was very pleased. Well, not so new because pork chop with herbs de Provence recipe has been around for a while, but it was a new and a very welcomed recipe in our kitchen.
For years, I rotated between two or three pork marinades – my go-to honey soy being the family favorite. But after about the 100th time of serving the same sticky, sweet pork chop, I knew something had to change.
One evening, while rummaging through my grandmother’s old recipe collection, I discovered a simple yet elegant approach to preparing pork. The handwritten notes spoke of a classic technique from the south of France – a method that transforms an ordinary pork chop into something truly special.
Why You’ll Love This Pork Chop with Herbs de Provence Recipe
This pork chop with herbs de Provence recipe is a flavor explosion that’s both simple and sophisticated. The aromatic herbs create a richness of flavor that’ll make your taste buds dance. Plus, it’s a healthier choice than you might think. Pork can be just as lean as chicken breast and is packed with iron. When you choose hormone-free and antibiotic-free cuts, you’re getting quality protein without unnecessary additives. And if you prepare it the way I teach you in this recipe, you will end up with a very juicy pork chop.
The Magic of Herbs de Provence
Herbs de Provence is a delightful blend of dried herbs, typically including rosemary, thyme, oregano, and sometimes lavender. Although I am still hesitant to try it with lavender as I feel like it’s a herb that belongs in my closet to repel moths from my woolen coats and sweaters. Well, this is what my mom always used it for. But I will try it some day.
This herb blend gives our pork chops their distinctive Provençal flair. The floral notes of lavender, if included, add an unexpected but delightful twist to the savory profile.
Pork Chop With Herbs De Provence Recipe.
Ingredients
Ingredients for Pork Chop with Herbs de Provence
- 2 pork chops large with bone in
- 2 tablespoons oliv oil
- 2 cloves freshly minced garlic
- 1 teastpoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup Sauvignon Blanc (optional), and an extra glass to drink while you cook 😉🍷
- 1 tablespoon Dijon mustard Can use seeded one if you pefer
- 1 teaspoon lemon zest (optional)
Ingredients for the Herbs de Provence Mix
- 1 teastpoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon savory (optional)
- 1/2 teaspoon dried basil (optional)
Instructions
- Pat the pork chops dry with a paper towel. This helps achieve a nice golden crust when cooking.
- Season the chops with salt, pepper, and a generous sprinkle of herbs de Provence.
- Heat olive oil in a cast iron skillet over medium heat. The cast iron gives an even heat distribution, perfect for these chops.
- Add the seasoned pork chops to the skillet and cook for 3-4 minutes on each side until golden brown.
- If using wine, add it to the pan along with the Dijon mustard. Stir to combine, scraping up any flavorful bits from the bottom of the pan.
- Reduce heat, cover the skillet, and let the chops simmer for about 15 minutes, turning once.
- Use a meat thermometer to check for doneness. The internal temperature should reach 145°F (63°C) for juicy but cooked through pork chop. This is the trick to avoid drying them out.
- Transfer pork to a safe dish and let it rest for a few minutes before serving.
Serving Suggestions
These Provence pork chops pair beautifully with a variety of sides. I love serving them with crispy roasted potatoes and a fresh green salad. For an extra flavor kick, try them with my homemade chow chow recipe or homemade purple sowercrout. The tangy relish or the crunchy salty cabbage complements this pork chop recipe perfectly and makes it a complete healthy meal. We also love it with some mashed potato on the side.
Wine Pairing
A crisp Sauvignon Blanc not only works in the recipe but pairs wonderfully with these pork chops. Its bright acidity cuts through the richness of the pork, creating a balanced bite. If you prefer red, a light Pinot Noir also works well.
Tips for the Home Cook
- For bone-in pork chop, the cooking time might be slightly longer than for the boneless pork chop. Always use your meat thermometer to ensure doneness.
- If you don’t have a cast iron skillet, a regular skillet will work too. You can even finish the chops on a baking sheet in the oven.
- Fresh herbs can be substituted for dried in the herb blend. Use about 1.5 times the amount of fresh herbs as you would dried.
- For a touch of sweetness, add a little bit of maple syrup to the pan sauce.
- If you like a bit of heat, a pinch of red pepper flakes in the herb mix works wonders.
- Don’t skip the resting time after cooking. This allows the juices to be redistributed, ensuring a juicy, tasty pork chop.
This pork chop with herbs de Provence recipe has become a staple in our house. It’s a flavorful dish that brings a taste of the Provence region to your table without requiring a culinary degree. The aroma of the herbs as they hit the hot pan is enough to make your mouth water. What I love most about this recipe is its versatility. You can easily adjust the flavors to your liking. Sometimes, I add a bit of lemon peel to the herb mix for a citrusy twist. Other times, I’ll deglaze the pan with a splash of chicken broth instead of wine for a richer sauce.
So, next time you’re at the grocery store, pick up some quality pork chops and give this recipe a try. It might just become your new go-to for those nights when you want something a little special without spending hours in the kitchen.
Remember, cooking is all about experimenting and finding what works for you and your family. Don’t be afraid to put your own spin on this classic recipe. Who knows? You might create a new family favorite that’ll be passed down for generations, just like my grandmother’s recipes were passed down to me.
Bon appétit, and happy cooking!
