Herb-crusted Pork Chops

Last night I watched Enchanted for the first time in a couple years.  That movie was HUGE when I was in high school.  My friends and I would listen to the soundtrack on the ride to and from school, and we'd sing along obnoxiously to all of the songs.

How does she know you love her?

How does she know she's yourrssss???????

I forgot how hilarious and absolutely delightful that movie is.  The whole concept of dropping fairy tale characters into contemporary New York is just brilliant.  LOVE.

Do you know what else I love?  Pork chops.  Especially when they're seasoned with a nice blend of herbs and sauteed to perfection.  Add a little squeeze of lemon juice and I'm gone.  Hook, line and sinker.

I made these with my Garlic Roasted Red Skin Potatoes a few weeks ago, and I promptly made another batch two days later.  The herb crust delivers a pop of flavor and the pork chops stay tender and juicy.  These are simple enough to make for a weeknight, but could easily be used for something more special, too.

Herb-crusted Pork Chops

Ingredients:

2 thin-cut pork chops

1 tbsp mixed herbs (oregano-basil-parsley)

salt/pepper

1 tbsp olive oil

Directions:

Season the pork chops with salt and pepper.  Press the herb mixture onto both sides of the pork chops evenly.  

Heat the olive oil in a skillet over medium heat.  Cook the pork chops six minutes per side, until they are fully cooked.  The juices should run clear when the pork chops are done.