Instructions

01
Pat the pork chops dry and season both sides evenly with kosher salt and black pepper.
02
In a small bowl, mix the thyme, rosemary, parsley, and Dijon mustard. Rub this herb-mustard mixture over both sides of the pork chops to coat.
Herb says
The mustard acts as both flavor and edible glue, ensuring the herbs stick and form a savory crust.
03
Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat until shimmering.
04
Add the pork chops and sear for 3 to 4 minutes per side until deeply golden and fragrant. Reduce the heat to medium-low and cook, flipping once, until an instant-read thermometer reads 140°F in the thickest part, about 4 to 6 more minutes.
Herb says
Carryover cooking is real, take them off a little early, tent, and let the rest do the work.
05
Transfer the chops to a plate and tent loosely with foil. Reserve any browned bits in the pan.
06
To the same skillet, add remaining 1 tablespoon olive oil. Sauté the shallot and garlic over medium heat for 1 minute, scraping up any fond.
07
Stir in the tamarind concentrate and honey, whisking to dissolve. Pour in the chicken stock and bring to a simmer. Cook, stirring occasionally, until the sauce has reduced by about half and is syrupy, 4 to 6 minutes.
08
Reduce the heat to low. Whisk in the unsalted butter, 1 tablespoon at a time, until glossy and smooth. Remove from heat and stir in the mint, lemon zest, and half the lemon juice.
Herb says
Always finish pan sauces with butter and acid off the heat for maximum gloss and zing.
09
Meanwhile, steam or blanch the carrots, asparagus, and snap peas until just tender but still vibrant, 3 to 4 minutes. Drain and toss with the remaining lemon juice and a pinch of salt.
10
Serve pork chops over the bed of seasonal vegetables, drizzling generously with the minted tamarind glaze. Garnish with extra mint or herbs if you wish.

HERB

Chop to It!

Ingredients

Instructions