It was a sad day when we went through all of the Herbes de Provence that I brought home from France. There was something nostalgic about using the herbs from the little burlap spice bag, marked with the seal of Provence, that I hand-selected in a little town near Nice. Fortunately, you can buy the herb mixture in the states or even make your own.
Herbes de Provence is a mixture of dried herbs from Provence, a region of southern France. It is often used when grilling fish and meats and makes a great combo with these pork chops. We like to serve the pork over a spinach salad with avocado slices, tomatoes and feta cheese. It’s also great with garlic mashed potatoes and roasted veggies.
- 2 pork chops, with or without the bone
- Olive oil
- Herbes de Provence
- 1 Tbsp butter
- Brush both sides of the pork chops with olive oil and coat with salt and Herbes de Provence.
- Melt 1 Tbsp butter in a pan over medium heat.
- Cook the pork chops for roughly five minutes or until browned, then flip them over.
- Cover the pan and continue cooking the pork until the meat is fully cooked. The cook time will vary depending on the thickness of the pork chops.
- Serve over a spinach salad or garlic mashed potatoes.