Once upon a time Mary had a little lamb. In this story however, Rosemary had herself a little pig. The chops of a pig to be more specific. And what a lovely, healthy dinner plate it turned out to be.
Pork chops, you say? Pork chops?! Really?? Aren´t pork chops out of style? Well, in that case I say, for God´s sake – bring em back!
In my experience, pork and herbs go really well together. The pork meat seems to very nicely pick up the subtle flavour of different herbs. Rosemary and sage are two personal favorites, in this dish rosemary gets to play the leading role. I have a different recipe with sage, but that´s another story for another time (and for some reason men just love pork chops – just a little tip from me to you).
Chop up a couple of cloves of garlic and a handful of fresh rosemary. Toss this in a hot pan with a little olive oil and a bay leaf.
Let it sizzle for a bit, but not brown. Now add the pork chops, which should be (I would say generously) seasoned with salt and pepper.
Fry for a few minutes before flipping them. The edges should start to turn a nice, brown color.
Give them a minute or two in the pan before turning down the temperature. Cover the skillet with a lid.
Now for the sidekicks. Measure up some whole wheat couscous and put in a big bowl. Add a can of kidney beans and a can of chick peas along with a table spoon of butter. Measure up and boil water according to the couscous pack and pour the boiling water over the couscous and beans. Cover and let it sit for a couple of minutes before fluffing with a fork.
Arrange on a bed of arugula (rocket) salad and a pork chop on the side. And do me a favor and spoon some of that lovely sauce from the pan over the couscous and the pork chop.
Oh, what a fairy tale!