I have missed blogging! I'm in the middle of wedding season, so my evenings are currently spent downloading, editing, ordering, numbering and blogging -- just not here. I am loving it, but I love this blog too and this week, I am determined to post a number of things that I have waiting in the wings.
But...this recipe is not one of them! I actually made this recipe for dinner tonight - took a quick pic in the horrendous yellow light, which you know is not easy for me :) But this dinner was so easy and delicious that I wanted to get it up right away so you guys could try it for dinner this week!
Balsamic & Herb Pork Chops
Thin-cut, boneless, center cut pork chops
Extra virgin olive oil
Balsamic vinegar (red)
Kosher salt/freshly ground black pepper
Freshly chopped rosemary (or other fresh & fragrant herb)
1. Line baking sheet with parchment paper. Preheat oven to 400-425 degrees.
2. Arrange chops on pan with a bit of room between each one. I usually make 4 since these are very thin and definitely need 2 per person.
3. Season both sides of chops with olive oil (drizzle), salt, pepper and garlic powder. Put a splash of vinegar on each chop. Top with a bit of chopped rosemary. Don't go crazy the first time you make it, as rosemary can be a bit overpowering - that means don't cover the meat so you can't see it through the rosemary :) A generous sprinkle should be fine.
4. Put the pan in the oven. Turn cutlets over after 5 minutes. Bake until meat is cooked to your preference (I cook mine about 10 minutes).
Serve with whatever sides you like! The other day I served it with salad and rice/vegetable. Today I made it with Ree's (the pioneer woman) Crash Hot Potatoes (you know you were looking at that recipe too and thinking [just like I was], why didn't I think of that?!) and my roasted vegetables (I used broccoli and zucchini today).
For the first time, I am going to submit a recipe to Weekend Herb Blogging! This recipe is easy, and the rosemary makes a huge flavor difference so I think its perfect for WHB. Thanks to Maninas for hosting this week and to Kalyn for starting WHB!