Herb Rubbed Pork Loin Chops with Parsley Shallot Sauce

This recipe is from the post: E.K.’s Pork with Parsley-Shallot Sauce.

Herb Rubbed Pork Loin Chops with Parsley Shallot Sauce (Slightly adapted from Ellie Krieger’s Recipe)

Serves 2, and can be doubled. 

Rub for the chops:
2- 8 oz. well trimmed bone-in pork loin chops
1 clove of garlic, minced
1/4 teaspoon of salt
1 teaspoon of finely chopped fresh sage
1 teaspoon of finely chopped fresh rosemary
1 teaspoon of finely chopped fresh thyme
1/4 teaspoon of freshly ground black pepper
1 teaspoon of olive oil

Parsley Shallot Sauce:
3/4 cup loosely packed fresh italian parsley
1 Tablespoon coarsely chopped shallot
1 1/2 Tablespoons dijon mustard
1 Tablespoon olive oil
1 Tablespoon water
1 teaspoon fresh lemon juice (I usually put a little more)
1/8 teaspoon kosher salt
Fresh ground black pepper to taste

Preheat the oven to 350 degrees. Mash the garlic with the salt on a cutting board, using the flat side of your knife blade to make a coarse paste. Transfer the paste to a small bowl and add the sage, rosemary, thyme, pepper and olive oil, and stir well to combine. Rub both sides of the chops evenly with the herb mixture and place them in a glass baking dish. Cook for about 30-35 minutes until just cooked through, then remove from the oven and cover with foil to rest about 5-10 minutes.

For the parsley sauce, combine all of the sauce ingredients into a blender or food processor and puree. Serve with the chops.


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