This beautiful, delicious entrée is simple to prepare, perfect for company, and because it’s 21 Day Fix-approved, it’s also healthy!
Come ON! Now that’s a gorgeous slab of meat right there if I do say so myself! Seriously, this thing looks delicious even still on the baking sheet, check this out:
Ok, now that I’ve wiped up the drool… let me tell you where the idea for this dish came from. A while back, my wonderful husband took me to dinner for my birthday at a French restaurant in Louisville called Brasserie Provence. It. Was. Wonderful.
It was the first time I had ever been to a French restaurant before and it wasn’t exactly what I was expecting (heavy, gorgeous sauces and such) – instead, they specialize in “southern French cuisine” which apparently is completely different (and major bonus, WAY better for you because it’s much lighter fare). Who knew?
Anyway, Brasserie Provence serves a lavender-honey glazed pork chop and that’s what my husband ordered for dinner. It was SO stinking good. After trying it I knew I wanted to try out my own version of it at home.
If you’ve never cooked with lavender before, you’re in for a pleasant surprise. It’s slightly lemony and just adds a really nice background note to whatever you’re making. The caveat, however, is that it can be difficult to find. I’m told Whole
Paycheck Foods sells it, there’s one not too far from me but I had already ordered mine from Amazon, so I haven’t checked that out personally. If any of you know anywhere else to find it, please post a comment below so we can help each other out!
Have I mentioned that this is the easiest recipe ever? So simple to make, but so delicious! If you’re wondering why I have you mixing up your own Herbes de Provence when you can get it pretty much anywhere, let me fill you in: I did it this way because I figured that A) you were already buying lavender flowers and who wants to buy two specialty items like that for one recipe? B) you probably have all or most of the remaining ingredients for Herbes de Provence in your spice cabinet (some of which are likely rarely used) and C) If you don’t, you can just use what you’ve got on hand and leave out what you don’t. Please don’t feel like you’ve got to buy each of these ingredients to make this recipe. Herbes de Provence is an herb mixture that is pretty non-specific, each cook can make it in a different way, this is just how I make it (and what I keep on hand) so just use what you’ve got!
Btw, this goes so great with my Individual Potato Gratins, especially if you’re making a special-occasion dinner 🙂