Growing your own cooking herbs is no easy feat depending on what types of herbs you use. We are not gardening pros and we are still trying to acquire a green thumb. Cilantro is by far the most delicate of all herbs I have ever tried to cultivate so I still rely on store-bought bundles which, fortunately, are pretty cheap. Here at home we enjoy growing the heartier types like mint, rosemary, thyme and lavender. Sometimes we have basil, parsley and even some romaine lettuce which you see pictured here.
Fresh herbs are great for cooking just about anything. I like the extra freshness they bring to chicken dishes, pot roasts, soups and in this case oven-roasted pork chops. A few sprigs of mint are great for making tea and for Salvadorian meatball soup.
- 4-6 bone-in loin pork chops
- 1-2 tablespoons balsamic vinegar
- 1-2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- fresh herb bundle of your choice, chopped
- or 2 teaspoons of dried herb mix like herbes de Provence or Italian seasoning
- salt and pepper
- Preheat the oven to 375 F.
- Prepare a roasting pan by spraying with cooking spray or oil.
- Rub the pork chops with olive oil and balsamic vinegar and then sprinkle all over with garlic powder, onion powder, paprika, chopped herbs, salt and pepper.
- Arrange all the pork chops in the roasting pan. Transfer the roasting pan with the pork chops into the oven and bake for approximately 30 minutes, depending on the thickness of the pork chops.
- Feel free to add some carrots and/or potatoes to roast right along with the pork chops.
- Serve and enjoy with your favorite sides.