Today was an unusual day. First of all, I was awake 4 am, and couldn't go back to sleep. After trying for about 45 minutes, I finally gave up. It was at that point that I started thinking about dinner tonight. That was really out of the ordinary since most days the meal gets decided on my way home from work. I knew that we had a really nice package of pork chops in the freezer, and that's where it started. By the time the kids had gotten up, this is what I had planned: rosemary pork chop and potato packets. I was going to make individual foil packets with potatoes and onions, topped with a pork chop and everything sprinkled with a homemade rosemary seasoning blend. That was the second thing that was weird, not only was I thinking about dinner at 5 am, but I had the whole mealed planned by 6. What was wrong with me?
All day long, I kept dreaming about this meal. There's just something about roasting potatoes with meat - the flavor that the potatoes take on is outstanding! So, how did we come to have Herb-Crusted Pork Chops then? Well, it's like this. I planned on leaving work at 5, which meant that I would have plenty of time to get home, cut up the potatoes and onions, and get everything roasted at a decent time. But, in reality, I didn't leave until 5:40, and I have a half hour drive home, so no pork chop packets tonight. As I drove home, I had to call an audible. Something that would come together and cook quickly - Herb-Crusted Pork Chops!
Even though my best-laid plans didn't pan out, the end result was a good one.
Here's your Cast of Characters.
4 Thick-cut, bone-in pork chops
2 Tsp. crushed rosemary
1 1/2 Tsp. Lawry's seasoning salt
1 Tsp., each, thyme and McCormick Perfect Pinch Garlic & Herb seasoning blend
1/2 Tsp., each, basil and black pepper
3 Tbsp. peanut oil (it needs to be peanut oil because it can withstand high heat without burning)
Mix all the seasonings together, and generously press into each side of a pork chop. Repeat with remaining chops.
Heat oil in a large skillet on medium-high heat. Add pork chops, cooking for 2-3 minutes per side to get a good crust.
Turn down to medium heat, and continue cooking for 20-25 minutes, until cooked through. Turn frequently so they don't burn.
Check doneness with a meat thermoter. Pork should be at 170 degrees.
See how searing it on medium-high heat created that nice, crispy, herby crust?