Herbs de Provence Pork with Camembert Sauce

Pork chops have become a staple in my week-night, culinary line-up.  They are inexpensive, healthy and you can impart a variety of flavors on them.  And they do need help, as pork on its own can be very mild and a bit bland.  A sprinkle of herbs de Provence and a drizzle of rich and creamy camembert sauce give this dish high-heels and pearls – classic and ready for date night!  Herbs de Provence is a beautiful spice mix originating from, you guessed it, the Provence region in the South of France.  Savory, fennel, basil, thyme and lavender join forces to create a beautiful flavor profile, reminiscent of the French countryside.  An earthy crust is developed on the pork, adding depth of flavor to the wonderfully tangy camembert sauce, another French classic rounding out this lovely pairing.  And it takes less than 30 minutes, start to finish.  C’est parfait!

My husband and I picked up multiple bags of herbs de Provence during our adventures exploring that part of the world.  Not to fret!  This special combination has been shared and can be found at most grocery stores.  I bought this little jar years ago and think it is a cute addition to my counter-top.  A little goes a long way and it is best applied when grilling or searing meats and fish.

Take two pork chops and pat them dry.  Sprinkle a generous layer of kosher salt, fresh ground black pepper and then the herbs de Provence on each side of the meat.  Heat one tbs of olive oil and one tbs of unsalted butter in a saute pan over medium-high heat until very hot but not smoking.

Add the pork and cook for 5-6 minutes per side, depending on the thickness.  These chops weighed one pound total/one half pound each and were about one and one quarter inches-thick.  Only turn them once.  If you flip them too often you won’t achieve this GORGEOUS, salty, earthly crust!  Once cooked through (you are looking for around 150 degrees in the thickest part of the meat), transfer the chops to a plate and tent with foil, allowing to rest while you make the sauce.  While you want to ensure that your pork is cooked through, be cautious because it will dry out very quickly and overcooked pork is never tasty.  Keep in mind that the meat will continue to cook while tented, rising an additional 5-10 degrees.

While the pork is cooking, assemble the five ingredients for your sauce.  That’s right – five simple ingredients, four of which I just about always have in my fridge.  You will need four sprigs of fresh thyme, one quarter cup of heavy cream, three tbs white wine (chicken or vegetable stock can be substituted here if you prefer not to use wine), one and one half tsp dijon mustard and eight ounces of camembert cheese.

Once the rind is removed, dice the cheese into bite-sized pieces.

As soon as the pork has been removed from the pan, drop the heat to medium-low and add the wine.  Run a wooden spoon along the bottom of the pan.  This process is called ‘deglazing’ and the wine will remove the little bits that have stuck to the bottom of the pan adding a tremendous amount of flavor to the sauce.  There will be smoke as soon as the wine hits the pan, so be careful.

Next, add the mustard and stir to combine, for one minute.

The cream and fresh thyme come next.  Give everything a nice stir and watch the heat – you don’t want the cream to burn.

Finally for the star of the show – the camembert!  In small additions, add the cheese to the sauce and stir, over medium-low heat, allowing it to slowly melt and dissolve into the cream.

Once all of the cheese has been added, take a look at the plate where the pork is resting.  More flavor!

Continue reading for the ingredient list and step-by-step directions!

Serves Two

Pork

• two boneless pork chops, one inch thick
• one and one half tsp kosher salt
• one tsp fresh ground black pepper
• one and one half tsp herbs de Provence
• one tbs unsalted butter
• one tbs olive oil