Wild rosemary at Falandrin vineyard |
My recipes will give you the general idea of what I did. This was enough for 2
Handful of fresh rosemary
Handful of fresh thyme
Handful of fresh parsley
1/2 garlic bulb
Tablespoon of dijon mustard
Dash of olive oil
Salt and pepper
2 pork chops
Whizz it all round in the blender (except the meat) to try and get a smooth paste - mine wasn't very smooth and it doesn't' really matter.
Spread it on the pork chop and bake in the oven at 180° until the pork is cooked through (about 25 minutes depending on the thickness of the pork).
At the same time I added some halved cherry tomatoes to the baking tray sprinkled with salt and crushed garlic .
Bon appétit!