just me

Herbed Pork Chops

In Pork on March 19, 2010 at 5:56 pm

A tasty twist on the plain old pork chop.

I’m tempted to buy pork chops every time I grocery shop. They’re cheap, and they look so pretty, all pink and petite in their plastic wrapped tray. They look full of potential. I also have this weird amnesia when it comes to pork chops, much like Lewis Black’s amnesia with candy corn. I see it, I want it, I take it home and cook it, I’m disappointed, and vow never to buy it again. Every time. I think, like two months must elapse before the amnesia sets in, then there I am, hovering over the pork section of the meat department.

As you can tell, it happened again! But this time was different. I decided to forgo the plain, gray slab of shoe leather in exchange for something a little more, I don’t know, good. So I experimented, and it worked out well. The secret to making pork chops edible is to not overcook them. Really. Pork can be a little pink in the middle. The other secret is to serve them with cornbread stuffing. Cornbread stuffing helps everything. Mmmm.

Herbed Pork Chops


2 boneless pork chops

balsamic vinegar in a spritz bottle

1 scant cup flour

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon oregano

1/2 teaspoon parsley

1/4 teaspoon sage

1 tablespoon rosemary


Spritz the chops with balsamic vinegar, soaking well. Let sit at room temperature for about 20 minutes.

Mix the rest of the ingredients on a large plate, sifting with a fork to really mix well.

Coat the chops in the flour mixture. Place them in the pile of stuff, turn them over, pat the mixture into all the nooks and crannies. You really want a nice homogenous coat here. It’s annoying because wherever you touch the chop, the flour comes off, but deal with it. Just do your best.

Heat a two tablespoons of oil in a large pan over medium-high heat.

Add the chops, and cover for a minute or two. The goal is to hold in as much heat as possible so they cook through without spending too much time on the heat.

Flip the chops after 3 minutes or so. When they start getting a nice golden crust around the edges, they’re done, or close to it. Poke one with your finger – if it’s mushy, it’s not done. If it’s hard, it’s too done, and you need to start over.

Serve with cornbread stuffing and spinach, and even some gravy if you’re feeling adventurous.


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