These pork chops are juicy and full of fresh herb flavors!
I very rarely make different dinners for family members, however, that was the case when I made tuna steaks because 1) they were really expensive and 2) I wasn't sure how safe it was for the kids to eat. So when I made tuna steaks for Nick and I, the kids had pork chops in the same style as the tuna (except cooked fully instead of medium). We did let the kids try a bite of the tuna but both of them said the pork chops were the best pork chops they had ever had. So when we went to have pork chops again for dinner, I chose to make them the same way and get pictures.
What you need:
- 3 sprigs rosemary, leaves stripped and chopped
- 6 sprigs thyme, leaves stripped and chopped
- 3 scallions, chopped
- 3 Tbsp. extra virgin olive oil, divided
- Center cut pork chops
- Salt and pepper to taste
- Mix rosemary, thyme, and scallions with 1 Tbsp. olive oil in a small bowl.
- Season pork chops with salt and pepper and then place in a shallow dish.
- Top with oil mixture, cover, and refrigerate for 1 to 4 hours.
- Heat remaining 2 Tbsp. olive oil in a large skillet over high heat.
- Add pork chops and cook until browned on each side and cooked through.
Fresh herbs and pork are just so perfect together and I love this recipe for Slow Cooker Pork Roast with fresh basil and rosemary. I would love to try this Pork Chops with Apple Brandy Sauce from Food Done Light recipe because it's about to be apple season.
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