Herb Rub Pork Chop


Herb Rub Pork Chop
Author: Cibola Farms Kitchen
  • Chop
  • 2 tablespoons dried basil
  • 2 teaspoons dried thyme
  • 1 tablespoon dried oregano
  • 2 tablespoons salt
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 tablespoon crushed fennel seeds
  • 2 teaspoons ground black pepper
  • Sauce
  • 2 teaspoons finely chopped garlic
  • 1/2 cup dry white wine or vermouth
  • 1/2 cup stock of any type
  • 1 teaspoon chopped fresh herbs, such as sage, rosemary, thyme, savory or dill
  • Salt and pepper to taste
  1. Mix all the ingredients in a small bowl. Keeps well in a sealed container for up to 2 months. Remove pork from refrigerator about 30-60 minutes before cooking. Rub both sides with herb mixture. Heat pan until smoking. Apply cooking fat to pan. Sear and cook pork using the sauté recommendations inside this pamphlet.
  2. After removing pork, spoon out a bit of excess fat, adjust heat to medium, add garlic. Stir for 30 seconds and add remaining ingredients. Scraping the bottom of the pan, bring to a boil and reduce over high heat until syrupy consistency.