Herb Garden Dreamin’

I love fresh herbs.  One of my goals this summer is to start a small herb and vegetable garden.  It’s going to be a learning experience for sure… I can work it in the kitchen, but not so much in the garden.  I can’t even keep my bamboo plants alive and those do not even require watering.  Surprisingly, Bjorn has the green thumb.  A few summers ago, he planted basil, tomatoes, and green peppers! It was wonderful.

The key to keeping rosemary nice and fresh is to wash it, wrap it in a damp paper towel, and store in an airtight bag.  The rosemary that I bought two weeks ago is still amazingly green and vibrant!

This meal took me about 45 minutes to prepare (including the mashed cauliflower), but less than 5 minutes to consume.  Yes, it was really that good.

Honey and Rosemary Glazed Pork Chops

Serves 4

  • 4 pork chops
  • 2 tablespoons of honey
  • 2 rosemary sprigs, coarsely chopped
  • 2 tablespoons of olive oil
  1. Mix honey, rosemary, and olive oil in a bowl.  Brush generously onto pork chops.
  2. In a large skillet, over medium to high heat, cook each pork chop for 5-6 minutes on each side.
  3. Serve with your favorite side dish (obviously mine is mashed cauliflower).

DSC02450

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