Pork Chop With Herbs De Provence Recipe.

Jucy pork chop with dried herbs and mustard just like they used to make in southeastern France.

Prep Time 10

Cook Time 20

Course dinner

Cuisine French

Servings servings

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)

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.

Keyword pork chop recipe with herbs de provence