I've never been to France but when I opened the canister of Herbs de Provence from Pollen Ranch I was instantly transported. I can easily imagine this smell permeating the air all around me as I lingered over lunch on the French country side.
Herbs de Provence is an aromatic mix of the main herbs that grow in the South of France; lavender, fennel, rosemary, thyme, savory and oregano. It makes a great rub and/or marinade for chicken, veggies and pork. It works nicely as the main seasoning in a veggie frittata and makes a wonderfully refreshing salad dressing with mixed with olive oil. Just keep in mind that less is more with this fragrant spice blend as it can overpower easily.
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Pork With Herbs de Provence Mushroom Sauce
(printable recipe)
2 boneless pork chops
2 tsp. Herbs de Provence
1 Tbs. extra-virgin olive oil
8 oz. baby bella mushrooms, sliced
1 clove garlic, finely sliced
2 Tbs. butter
1/4 cup dry white wine
1 tsp. flour
coarse salt and freshly ground pepper
Heat a skillet over medium-high. Rub the oil on both sides of each pork chop and season with Herbs de Provence. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.
In the same pan melt the butter, then add the mushrooms and garlic. Sauté for about 5 minutes. Pour in the wine; cook for 2 minutes. Add a small amount of water and stir in the flour, until a thick sauce forms.
Place the chops back in the skillet, cover and cook 10 more minutes or until pork is done.
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