Monday, October 18, 2010
Honey Rosemary Pork Chops
A few nights ago, faced with a pork chop that I wanted to cook not with my normal barbecue sauce (I really am trying to branch out. I swear.), I decided to throw it in a frying pan with whatever I pleased and see how it went. In went the pork chop, some lemon-infused olive oil and a little water to keep the oil from spattering too badly. Then went rosemary, my lemon-garlic spice mix, and thyme. I flipped it and cooked it on medium high until no longer pink, but when I pulled it out knew it would be wanting for a little more flavor. In a moment of randomness, I pulled out a bottle of honey, drizzled some on, and bam! Unexpected deliciousness. The honey, the move I was most afraid of making, turned out to be what made the meal. Served with corn on the cob and brown rice.