Luckily my daughter got my herb pots into the garage before it froze. When I found this recipe from the Cooking Club I was delighted because I still had fresh Rosemary and Thyme.
( I cut the pork open too wide, it just needs a pocket to put the cheese and basil in, mine melted out a little too much fyi.)
While the chops were cooking I made creamed peas and potatoes (already posted) another memory of my mom and dad.
1 garlic clove, minced
1 t. chopped fresh Rosemary
1/2 t. chopped fresh Thyme
1/4 t. salt
1/4 t. pepper
2 8 oz. pork chops, 1 inch thick
1 oz. provolone cheese, thinly sliced
3 T. fresh Basil, chopped
1 t. olive oil
Mix together garlic, rosemary, thyme, salt and pepper. With a small knife, make a horizontal cut in each pork chop to create a POCKET. Fill each pocket with cheese and basil. brush with oil and rub half of the Rosemary mixture one one side of the chops. Heat heavy medium skillet over medium high heat until hot. Add pork chops, brush the other side with oil and rub remaining mixture on the meat. Coo 10-12 minutes or until pork shops are pale pink in the center, turning once.
1 t. chopped fresh Rosemary
1/2 t. chopped fresh Thyme
1/4 t. salt
1/4 t. pepper
2 8 oz. pork chops, 1 inch thick
1 oz. provolone cheese, thinly sliced
3 T. fresh Basil, chopped
1 t. olive oil
Mix together garlic, rosemary, thyme, salt and pepper. With a small knife, make a horizontal cut in each pork chop to create a POCKET. Fill each pocket with cheese and basil. brush with oil and rub half of the Rosemary mixture one one side of the chops. Heat heavy medium skillet over medium high heat until hot. Add pork chops, brush the other side with oil and rub remaining mixture on the meat. Coo 10-12 minutes or until pork shops are pale pink in the center, turning once.
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