Recipes from the Greenhouse: Herb Encrusted Pork Chops

Herb Encrusted Pork Chops

We are starting a new series of some of our favorite recipes using ingredients from the greenhouse.  Our first recipe is a herb encrusted pork chop dish that we paired with a ‘greenhouse’ salad and mashed potatoes garnished with fresh dill.

INGREDIENTS

2 to 4 boneless pork chops, about 1 inch thick

1⁄4 cup olive oil

4 tablespoons fresh parsley, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh sage, chopped (about 8 to 10 leaves)

1⁄4 teaspoon pepper

1⁄4 teaspoon salt

DIRECTIONS

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1. Chop all herbs and combine with oil in a small bowl.

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2. Salt and pepper the pork chops first and then rub herb mixture on both sides.

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3. Arrange on a plate or baking dish, cover and refrigerate for 2 hours or up to overnight.

4. Place pork chops on grill on high setting, grill 12-15 minutes, turning once.

5. Plate with your favorite side dishes and bottle of Pinot Noir and enjoy!

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We enjoyed this dish immensely and will definitely be on the monthly rotation.  The mashed potatoes were just 4 potatoes, cubed with skins on, boiled and then mashed with a pat of butter and a splash of half and half.  We also folded in a bit of freshly grated sharp cheddar cheese because who doesn’t like melty cheese:)  The salad was just a combination of butter crunch lettuce, rainbow chard, bok choy lettuce and grape tomatoes. We ended up using 9 ingredients from the greenhouse.

 

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