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Pork Chops de Provence


2 Tbsp Flying Olive Herbs de Provence Extra Virgin Olive Oil

2 ½ Tbsp corn starch

1 Tbsp Herbs de Provence dried herbs

1 Tbsp brown sugar

¾ tsp onion powder

4 pork chops, about 1 pound (I prefer those with a bone, but boneless are great too)

¾ cup chicken broth

¼ cup dry white wine


Add Flying Olive Herbs de Provence EVOO to a large skillet. Heat to medium, being careful not to burn.

In the meantime, combine the corn starch, Herbs de Provence, brown sugar ,and onion powder. Mix well. Place each pork chop in the corn starch mixture, patting on the coating. Flip and coat the other side. Set aside.  Continue with each pork chop.

When the oil begins to shimmer, add the chops, cooking about 3-4 minutes on each side or more, depending on the thickness. When cooked, remove from the skillet and lace on a plate, covering loosely.

Add the chicken broth and wine to the skillet.  Turn up the heat a bit. Cook, scraping up the pork chop bits. Simmer about 3-4 minutes until thick, reduced by about ½. Spoon over chops or serve as a side.

Submitted by Barb L.