// Honey Herb Pork Chops

And the beat goes on... We're still home-cooking focused (although this week has been about so. much. cheese. and. chilled-applesauce. and. tally-watching!— no cooking required and ready-to-go as is). Soon enough though, our more serious home-cooking investment takes us onto new avenues. When it comes to using fresh herbs with heavier cuts of meat, grounding thyme is always my safe, "Yes, that's what I'll add." But sometimes, as all journeys go, we come to a fork in the road and such was the case early last month (and once again). A new warm-flavoured herb entered my thoughts while having a moment by the fresh herb section, and I took a leap of good faith with incorporating some fresh savoury into our Sunday chops. Truly delicious, earthy and flavourful, and served with baked bite-sized sweet potatoes for a cozy time-out... ~xo

'Very fitting (and needed) ♫ on-repeat track from the week that still is...

Jjos - Breathe

Ingredients (Serves 2):

2 (thick) pork loin centre cut chops (bone-in)

light sprinkle of kosher salt and ground white pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons (+ 2 teaspoons) coconut nectar

3 tablespoons fresh savoury (chopped)

½ teaspoon olive oil

2 tablespoons unsalted butter

¼ cup apple cider vinegar

⅓ cup honey

peach slices (for garnish)

Directions:

Overnight— Wipe the pork chops with paper towels. Using a thin paring knife, make a few ½ inch deep cuts into the top and sides of the pork to allow the seasoning to permeate the chops. Sprinkle and season the chops with the salt, pepper, garlic and onion powders. Add 2 tablespoons of the coconut nectar to the chops, give a gentle rub and sprinkle 1 tablespoon of the chopped savoury between each layer. Cover with saran wrap and marinate overnight in the refrigerator.

The next day— Remove from the refrigerator and let the chops relax for 20 mins.

*** Set the oven to 350 F.

Line a baking sheet with foil and very lightly grease the sheet with the olive oil.

Place the pork chops and a few sprigs of savoury on the sheet, cover with a layer of foil and place in the oven (to steam) for 45 mins.

While the chops are in the oven, make the honey-herb butter sauce: In a saucepan over medium-low heat, melt the butter with the remaining 2 tablespoons of the chopped savoury. Set aside.

In a separate saucepan bring the apple cider vinegar to a boil and bubble on medium-high heat until reduced to half its original volume. Off the heat and whisk in the honey, remaining 2 teaspoons of coconut nectar, and the savoury butter.

Remove the chops from the oven (at 45 mins.), discard the top foil and generously base the chops with the honey-herb butter sauce.

Continuing baking (uncovered) for 15 more minutes. Off the heat and remove from the oven.

Serve immediately with sliced peaches.