Herbed Pork Chops

I have not always been a fan of pork chops. I guess my earlier experiences with them weren’t so great. I always associated pork chops with being dry, tough, and not very flavorful.

Little did I know that my issue wasn’t with pork itself but with how we were taught to cook it. Way back in the olden days (prior to May 2011), the USDA’s safe temperature guideline for pork chops was 160°F, which basically resulted in tough, dry shoe leather. As it turns out, pork used to carry a pathogen that caused trichinosis. However, thanks to improved breeding practices, trichinosis from pork is no longer a health concern today. The USDA now says it’s safe to cook pork to 145°F. The 145°F recommendation came as music to most cooks’ ears, as it yields moist, juicy, and slightly pink-in-the-middle pork.

Being able to cook pork to a lower temperature has truly changed how I feel about pork chops. I love them! The 15-degree difference allows me to cook or grill pork chops that I am proud to serve. They are always moist, tender, juicy, and flavorful. This particular recipe is a family favorite. The herb combination is incredible, and with the surprising addition of cinnamon, they are truly perfection!

This recipe is enhanced by grilling the pork chops, so I highly recommend it! I realize that sometimes grilling isn’t practical or possible, so I’ll provide stove top instructions in the recipe notes so no one misses out on this amazing recipe.

For this Recipe:

I recommend using bone-in pork chops. While boneless chops may be cheaper, it’s the bone that keeps the pork chop moist and adds more flavor.

• Start by allowing your pork chops to come to room temperature. Meanwhile, gatherer all your herbs together.
• Measure out and combine all the herbs in a small bowl.

• Brush one side of each pork chop with oil and sprinkle with salt. Then add a generous amount of the herbs to the pork chop and pat or rub into the meat. You want the entire pork chop covered with herbs.
• Flip the pork chops over and brush with oil, sprinkle with salt, and add the herbs. (You can store any leftover herbs in an air-tight container for up to 6 months).

• Preheat the grill over medium-high to high heat. **Stovetop directions are in the notes.
• Once the grill is preheated, place the chops on the grill and allow to cook for 4 to 5 minutes, and then flip. Continue cooking on the other side for another 4 to 5 minutes or until the internal temperature reaches 140°F. I recommend always using a meat thermometer to ensure your meat is cooked to a safe temperature. **Actual grilling time will depend on your own grill and the thickness of the chops.
• When they reach an internal temperature of 140°F, they are done. Remove them from the grill and let them rest on a plate for 5 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145°F.

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