This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"There is poetry in a pork chop to a hungry man."
-Philip Gibbs, Writer
This is a great recipe -- one where you really should use fresh herbs. While fresh is always going to make your food taste better, some recipes can get by just fine with dried herbs. The rule of using 1/3 the amount of dried herbs to fresh works in recipes where the herbs play a supporting role and aren't the flavor that is being focused upon. When the herb is center stage, as in this recipe, it's best to use fresh.
Servings: 2 | Serving size: 4 ounce pork chop and 1 tablespoon butter
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This butter keeps well for a second night.
|1 tsp||fresh tarragon|
|1 tsp||fresh sage|
|1 Tbsp||unsalted butter|
|2 tsp||coarse ground dijon mustard|
|2||4 ounce center cut pork chops (boneless)|
Place the tarragon, sage, butter , mustard, honey, shallot and salt in a mini-chopper or blender and process until smooth. Set aside.
Preheat the oven to 375°F. Place a medium sized skillet in the oven.
When the oven is hot spray the pan lightly with oil. Place the pork chops in the pan and return the pan to the oven. Let cook on the first side for about 7 - 10 minutes. Turn and cook for about 7 minutes more until done.
Serve topped with the Sage-Tarragon Butter.
Serving size: 4 ounce pork chop and 1 tablespoon butter
|Calories 290||Calories from Fat 118|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 6g||31%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 0g||1%|
|Vitamin A 22%||Vitamin C 11%|
|Calcium 4%||Iron 11%|
|Vitamin K 2 mcg||Potassium 743 mg|
|Magnesium 44 mg|