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.
Pork With Herbs de Provence Mushroom Sauce
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.