If you think dinner has to be complicated or expensive to be delicious, think again. Substitute a thick-cut, bone-in pork chop for that rib eye steak, and you won’t be disappointed, especially with this recipe. Trust us; lavender isn’t just for soap: it’s spicy and floral, the perfect pairing with pork. Along with oregano and a hit of chili flakes, lavender is just the thing if you’re tired of salt and pepper. This seasoning combo makes for a balanced flavor profile that will wake you up. And the real secret to a great-tasting chop? Don’t overcook it! Medium to medium-well will keep your pork chop juicy and delicious.
Prep Time: 5 minutes
Cook Time: 5-10 minutes
Total Time: 20 minutes
1 thick-cut, bone-in pork chop
1 tablespoon dried lavender
1 tablespoon dried oregano
1 pat of butter
1. Season pork chop with lavender, oregano, salt and chili flakes to taste. Cover both sides and edges thoroughly.
2. Heat sauté pan and olive oil on medium-high heat until the oil moves on its own or just begins to smoke.
3. Sear pork chop 4 to 5 minutes on each side — depending on the thickness of the chop and temperature of your pan — until nicely browned on both sides.
TIP: When placing (or flipping) your chop, lay it down so that the last edge of the chop to touch the pan is the furthest from you. This will prevent hot oil from splattering on you.
4. Add the pat of butter to the pan and baste the pork chop.
5. Continue cooking until browned well on both sides. For medium-well, the chop should be firm to the touch.
6. Let rest for 5 minutes and serve.
A simple salad or some quick-sautéed greens are the perfect compliment to this rich and flavorful chop.