It's time to plant herb gardens, and many home cooks are wondering which herbs to choose. This week, we'll share recipes that will help you plan what to plant. Today's recipe is a fresh herb two-fer and comes from www.bigoven.com.
2 tablespoons olive oil
2 tablespoons fresh sage; chopped
2 tablespoons fresh rosemary; chopped
2 large cloves garlic; thinly sliced
2 pork chops; bone-in, about 3/4-inch thick, about 8 oz. each
Salt and fresh ground black pepper; to taste
2 tablespoons vermouth (optional)
Never miss a local story.
Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.
In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.