French Dinner Series: Provençal Herb-Crust Pork Chops

A Celebration of Summer - Provençal Herb-Crusted Pork Chops

With summer slipping through our fingertips, let's have one last amazing French meal inspired by the endless beauty of Provence. With it's sun drenched hills, lavender swaying rhythmically in the breeze, and the olive trees providing just the perfect backdrop, I think it's the perfect mindset for this meal.

I was fortunate enough to pick up some amazing looking pork chops at our farmers market this week and used that as the spring board for our meal. And with my vegetable garden finally producing some great squash and zucchini (courgettes to the French!), I thought what better to pair these pork chops with than some traditional ratatouille. It isn't the Disney version you may be thinking of, but the true classic recipe that's surprisingly simple. Add some quick roasted rosemary potatoes and a tarte tatin for dessert and you have yourself a true Provençal meal.

Menu

• Main: Provençal Herb-Crusted Pork Chops

• Side 1: Ratatouille

• Side 2: Rosemary Roasted Potatoes

• Dessert: Classic Tarte Tatin

• Optional Wine Pairing: Rosé from Provence or a light Côtes du Rhône red

Grocery List

(Serves 4 — adjust as needed)

Produce

• 2 medium zucchini

• 1 medium eggplant

• 1 red bell pepper

• 1 yellow bell pepper

• 1 large yellow onion (for ratatouille)

• 1 small yellow onion (for tarte tatin)

• 4 large potatoes (Yukon gold or red)

• 4–5 medium apples (Granny Smith or Honeycrisp work well)

• 4 cloves garlic

• Fresh rosemary (1 small bunch)

• Fresh thyme (1 small bunch)

• Fresh basil (optional garnish for ratatouille)

• Lemon (1, for zest and juice)

Meat

• 4 bone-in pork chops (about 1 inch thick)

Dairy

• Unsalted (or salted is fine just taste first before adding additional salt) butter (1 cup total for recipes)

Pantry

• Olive oil

• All-purpose flour (for crust)

• Sugar (about 1 cup total)

• Honey (optional for glazing pork)

• Salt

• Black pepper

• Herbes de Provence (or a mix of dried thyme, rosemary, oregano, and lavender if making your own)

Optional Wine Pairing

• A dry rosé or light red such as a Côtes du Rhône

Provençal Herb-Crusted Pork Chops

Ingredients

• 4 bone-in pork chops, about 1-inch thick

• 1 cup breadcrumbs (I usually use store bought, but if you're very fancy you can make your own)

• 2 tbsp fresh parsley, finely chopped (if you don't have fresh you can opt for dried)

• 1 tbsp fresh rosemary, finely chopped (if you don't have fresh you can opt for dried)

• 1 tbsp fresh thyme, finely chopped (if you don't have fresh you can opt for dried)

• 2 garlic cloves, minced

• 1 tsp lemon zest

• 2 tbsp olive oil, plus more for searing

• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).

2. In a bowl, mix breadcrumbs, parsley, rosemary, thyme, garlic, lemon zest, olive oil, salt, and pepper.

3. Pat pork chops dry and season both sides with salt and pepper.

4. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear pork chops for 2–3 minutes per side until golden brown.

5. Remove from heat and press breadcrumb mixture evenly onto the top of each pork chop.

6. Transfer skillet to the oven and bake for 10–15 minutes, or until internal temperature reaches 145°F (63°C).

7. Rest for 5 minutes before serving.

Ratatouille

Ingredients

• 1 small eggplant, diced (I don't usually use eggplant but the traditional recipe does call for it)

• 1 zucchini, diced

• 1 yellow bell pepper, diced

• 1 red bell pepper, diced

• 1 small onion, chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1 cup crushed tomatoes

• 1 tsp fresh thyme leaves

• Salt & pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add onion and garlic; sauté for 2 minutes until fragrant.

3. Add eggplant, zucchini, and peppers; cook for 5 minutes, stirring occasionally.

4. Stir in crushed tomatoes, thyme, salt, and pepper.

5. Reduce heat to low, cover, and simmer for 15–20 minutes until vegetables are tender.

Rosemary Roasted Potatoes

Ingredients

• 1 ½ lbs baby potatoes, halved

• 2 tbsp olive oil

• 1 tbsp fresh rosemary, chopped

• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. In a bowl, toss potatoes with olive oil, rosemary, salt, and pepper. (I always steam my potatoes in the microwave first for about 7 or 8 minutes just to speed up cook time and ensure that the middle of the potatoes are definitely cooked.)

3. Spread in a single layer on a baking sheet.

4. Roast for 25–30 minutes, stirring halfway, until golden and crisp.

Classic Tarte Tatin

Ingredients

• 6–7 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and halved

• 1 sheet puff pastry, thawed

• 1 cup sugar

• 6 tbsp unsalted butter, cut into pieces

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C).

2. In a 10-inch oven-safe skillet, melt sugar over medium heat until it turns a deep amber color.

3. Add butter, vanilla, and salt, stirring until smooth.

4. Arrange apple halves rounded-side down in the caramel. Cook for 10 minutes over medium-low heat, basting apples with caramel occasionally.

5. Roll puff pastry to fit the skillet and place over the apples, tucking in the edges.

6. Bake for 25–30 minutes until golden and puffed.

7. Cool for 5 minutes, then carefully invert onto a serving plate (caramel will be hot).