Tuscan-Style Garlic-Herb Pork Chops

These just might be the easiest pork chops I’ve ever made.

But they don’t taste it.  In fact, their bursting with flavor from the fresh herbs and garlic that the cooked pork chops rest in while you prepare the side bean salad.

I was a little skeptical at the cooking method when I first picked the recipe but I figured it wouldn’t hurt to try something new.

And I was very pleased.

Bone-in pork chops are seasoned with salt and pepper and then seared in a cast-iron (or grilled) until cooked through.  As soon as they are done cooking, they are placed in a mixture of olive oil and herbs that they marinate in while you throw together the side dish.

In the herb mixture:  parsley, sage, rosemary, balsamic vinegar, salt, pepper and garlic.  It is amazing how much flavor the cooked pork picks up from resting in this herbaceous mix.

On the side, a simple white bean salad with sliced spinach, lemon zest and juice, green onions and olives.

On the table in about 20 minutes, this is a fabulous pork recipe for any night of the week.

I typically don’t cook with olives because Big Guy isn’t a fan – but he probably wouldn’t have noticed had I not pointed them out.  They add the perfect amount of brininess to the dish.

I’ve always adored white beans but I love them even more with fresh herbs and bright lemon zest.

Simple, satisfying and even fancy if you serve it with a glass of red wine.



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