Pork Chops (or tenderloin) with Herbes de Provence

The first time I made this, I had thawed pork chops without a cooking plan, and didn’t have fresh rosemary* to use in my go-to chop dish (see Spadaro pork chops). I found this similar recipe from the Mayo Clinic while flipping through a pile of “recipes to try.” Those that don’t make the grade go into the recycling bin or become scrap paper. This was darned tasty, quick AND easy; definitely a keeper. 

The first time, I used vermouth instead of white wine because we wanted to drink the wine we had. I used wine this time, and we liked it even more. I also browned the chops in a little bacon grease left from earlier in the day. I’m sure that didn’t hurt the flavor. I incorporated a cooking method I picked up somewhere in which you start the chops in a cold skillet. It seems to help keep them juicy.

And yes, I again thawed pork chops with no plan. Again, happy consequences.

Pork Chops (or tenderloin) with Herbes de Provence

1 lb. pork tenderloin or 4 pork chops about 1 inch thick

1 tbsp. canola or other oil (or leftover bacon grease)

Salt and pepper

1 tsp. dried Herbes de Provence**

1/2 cup dry white wine

Cut pork tenderloin into medallions 1 inch thick. Place medallions or chops in a sealed baggie (mine were still in a freezer baggie) or between pieces of waxed paper. Pound with a meat mallet or rolling pin until 1/2-inch thick.

Place oil or grease into a nonstick skillet. Add pork, sprinkling with salt and pepper, and turn heat to medium high. Turn down to medium when you hear sizzling. When the first side is browned, in 4 to 5 minutes, flip and brown the other side, sprinkling tops with half the herbs. Check for doneness in just a couple of minutes. (don’t overcook!). When done, remove pork to serving plate that has room for sauce.

Add the wine to the skillet and sprinkle in the rest of the herbs. Bring to a boil. Reduce heat and simmer a few minutes, scraping the brown bits from the bottom of the pan. Pour the sauce over the pork and serve. Be sure to spoon the sauce over individual portions. Yum.

Serves four.

*My husband had killed my years-old rosemary plant by forgetting to water it for a long time. It’s a good thing he’s so cute.

**Herbes de Provence is a blend of herbs, usually thyme, marjoram, rosemary, fennel, sage and lavender.