Herb Pork Chops with Caramelized Shallots

I had to adapt this Cooking Light recipe a little bit to suit what I had on hand. The pork turned out tender, juicy, and so flavorful. I really loved the herb flavor on the pork and the caramelized shallots added right before serving. The original recipe said to mix shallots and butter together then add some to the cooked pork by my shallots were much too strong so I caramelized them instead. The pork was a big hit with everyone and we gobbled it right up. I served these chops with some Steamed Artichokes and rice. The meal was a success and paired nicely together.

Combine the olive oil, chopped chives, thyme, and parsley together with the minced garlic. Mix well. Season each side of the pork shop with sea salt and freshly cracked pepper, to taste. Next, rub each side of the pork chops evenly with the herb mixture. Set aside for 20 minutes for the meat to come to room temperature.

Preheat the oven to 400 degrees.

Heat an OVEN PROOF pan over medium high heat then coat with cooking spray. Once the pan is HOT, add the pork chops on their sides and render down the fatty edge of the chop. Once it is golden, place the chop down then cook for 3-4 minutes until the chop is golden brown. Flip over and place into the oven to continue cooking for 9-11 minutes or until the pork is cooked through. Remove the pork from the pan and let it rest for at least 5 minutes.

Heat the same skillet over medium heat. Add the butter, lemon zest, and shallots. Cook, stirring often and making sure to scrape up the browned bits from the bottom of the pan, for 5-7 minutes or until caramelized. Serve a bit of shallots on each pork chop before serving. Enjoy.

Herb Pork Chops with Caramelized Shallots

Yield: 2-4

Cook Time: 15 minutes

Ingredients:

1 tbsp olive oil
1 tsp fresh chives, chopped
1 tsp fresh thyme, chopped
1 tsp fresh parsley, chopped
3 cloves of garlic, minced
2 bone in pork chops
Sea salt and freshly cracked pepper, to taste
1 tbsp butter
1 small shallot, minced
1/4 tsp grated lemon zest

Directions:

Combine the olive oil, chopped chives, thyme, and parsley together with the minced garlic. Mix well. Season each side of the pork shop with sea salt and freshly cracked pepper, to taste. Next, rub each side of the pork chops evenly with the herb mixture. Set aside for 15 minutes for the meat to come to room temperature.

Preheat the oven to 400 degrees.

Heat an OVEN PROOF pan over medium high heat then coat with cooking spray. Once the pan is HOT, add the pork chops on their sides and render down the fatty edge of the chop. Once it is golden, place the chop down then cook for 3-4 minutes until the chop is golden brown. Flip over and place into the oven to continue cooking for 9-11 minutes or until the pork is cooked through. Remove the pork from the pan and let it rest for at least 5 minutes.

Heat the same skillet over medium heat. Add the butter, lemon zest, and shallots. Cook, stirring often and making sure to scrape up the browned bits from the bottom of the pan, for 5-7 minutes or until caramelized. Serve a bit of shallots on each pork chop before serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light