My herb garden has chives, tarragon, mint and oregano as perennials. The tarragon is extremely happy with its spot and grows like crazy. With so much tarragon, what's a girl to do? Happily, Mom was able to offer a suggestion: grill some pork chops with tarragon sprigs on top. They output a subtle flavor that works well with pork.
Here, we grilled 1.5" thick chops for 10 mins a side at 400 degrees, seasoned with olive oil, salt and pepper -- plus, those aforementioned tarragon sprigs. The grocery store had figs on sale this week, so we grilled those as well for a few minutes. Served with a side salad, it was delicious!
No comments:
Post a Comment