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Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Herb-Crusted Pork Chops Recipe

Herb-Crusted Pork Chops Recipe

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I know just wrote about I don't cook myself food when I'm home alone, but these pork chops were an exception. Pork chops were on sale one week, so I bought a few and stuck them in the fridge for a weeknight meal. But then it turned into one of those weeks where me or Dan had something to do every night. He had drinks with a friend on Monday, I had a work event on Tuesday, etc. Before I knew it, my pork chops were a few days old and I had no plan for them.

Having good food in my fridge that I haven't eaten stresses me out more than almost anything else. (See the kimchi dilemma.) But it also forces me to get creative, especially since most people use the humble frittata as their clear-out-the-fridge meal... and I really don't like frittatas. Almost every other version of eggs is better than a frittata.

Anyway, with this one, I had my pork chops, but also tons of herbs that were just sitting in my fridge for what felt like eternity. In fact, they were kind of gross and dried out. Do you know what you do with kind of gross things? Bread and fry! It makes everything taste faaantastic. Plus, it felt like the perfect "treat yourself" meal to eat while watching back-to-back episodes of Gilmore Girls.

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Dried out herbs work so well in a crust of this kind, delivering flavor and texture. This recipe is so forgiving and you can really use any herbs you've got in the crust. Plus, I know I'm not the only person who buys a bunch of rosemary when a recipe calls for just a tablespoon. This is a great way to use up whatever you've got in the fridge or growing in your herb garden. Make a full batch of four pork chops even if you're just feeding yourself. The cold leftovers taste great on sandwiches the next day.

I based this recipe off of this idea from Food52. Visit it for the original recipe and for the recipe for balsamic onions to serve on top!

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