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Lavender, Thyme and Rosemary Grilled Pork Chops Recipe

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This recipe for Lavender, Thyme and Rosemary Grilled Pork Chops, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Hommel
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 tsp lavender flowers, minced
2 tsp fresh thyme leaves, minced
1 tsp rosemary leaves, mince
4 pork chops, each 1/2 inch thick
1 tsp salt
1/2 to 2/3 c dry white wine
1/2 tsp pepper

Directions:
Directions:
Combine the herbs; then rub each chop with equal amounts of the mixture, pressing it into the meat.
Scatter salt in a heavy skillet and place over high heat. When salt is nearly smoking (or when a drop of water sputters when dropped in the skillet), place chops in the pan and sear for 2 or 3 minutes, or until nicely golden. Turn chops and sear the other side.
Pour wine into skillet and deglaze pan, scraping up any bits clinging to the bottom. Add pepper. Reduce heat to low, cover with a tight-fitting lid, and simmer about 10 minutes, or until chops are done to your liking. Transfer chops to a warm platter. Increase heat to medium-heat, and reduce cooking juices to 4 tablespoons, stirring constantly.
Pour juices over the chops and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
(By Phoebe) Mark and I visited the beautiful lavender field, at the Abbey of Senanque near Gordes in Provence, France during medical school. When we finally moved into our own home, we had to plant lavender.
Every year when we harvest the lavender we always make "Lavender Pork Chops" to celebrate the beautiful fields at the Abbey. Our girls beg for the meal whenever they see the lavender in bloom.

 

 

 

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