New Taste Journal

Whole Grain · Whole Food · Big Flavors

Herb Crusted Pork Chop
w/ garlic and red wine

Ingredients:

3      Center Cut Boneless Pork Loin Chops. 7 or 8 ounces each, about 1 inch thick
1/4   tsp. Salt, maybe a pinch more
1      Recipe Dry Herb Rub, recipe below
6      Cloves Garlic
1      Tbs. Olive Oil
2      Tbs. Lemon Juice
3      Tbs. Red Wine

Dry Herb Rub:
2      tsp. Dry Oregano
2      tsp. Dry Rosemary
2      tsp. Dry Thyme
1/2   tsp. Fennel Seeds
1/2 tsp. Black Pepper, coarse grind

Heat Oven To 400 °

Sprinkle salt on both sides if the chops.

Measure out dry rub ingredients.

Place ingredients onto a large plate.

Use you fingers to gently crush and mix dried herbs.

Lay each chop into the herbs.

Herbs will naturally stick to the meat.

Turn chop over and coat the other side.

Coat the three chops with all of the dried herbs.

Smash garlic with the flat side of a knife.

Remove and discard the peel.

Place a large pan over medium-high heat on the stove.

Add oil to the pan.

When oil is hot, not smoking hot, add the chops to the pan.

Sear the chops for about a minute on one side.

Turn chops over, sear on the other side for half a minute.

Add garlic to the pan.

Place pan into the oven; roast for 14 minutes.

Remove pan from the oven.

Remove the chops and place onto a serving platter.

Be careful to not burn you hand on the very hot handle of the pan.

Place pan back over high heat on the stove.

Add lemon juice and wine to the pan.

Liquid will boil and reduce over the heat.

Use a fork to smash the garlic and stir the sauce.

When liquid has reduced and thickened, remove pan from the heat.

Spoon sauce over meat and serve.

Note:
If you don't want to make the sauce you can simply skip this step and serve the chops and garlic after roasting in the oven.

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Whole Grain · Whole Food · Big Flavors