Time to celebrate the classic pork chop. Without a stop at your nearby store, our recipe adorns them with your on-hand EVOOs and balsamics: garlic, Herbes de Provence and Apricot white balsamic. This marinade sizzles in your pan to caramelize the chops for a luscious glaze that enhances the chop's natural juiciness. The finished dish is a showcase of simple ingredients coming together in perfect harmony.

4 pork chops, thick, bone-in
1 tbsp extra virgin olive oil 
2 tbs Garlic EVOO 
1/2 cup Herbes de Provence EVOO 
1/4 cup Apricot white balsamic
2 tbsp honey (or 1 tbsp sugar)*
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

In a small bowl, whisk together Garlic and Herbes de Provence EVOOs, balsamic, honey (or sugar if using), salt and black pepper to create the marinade. Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are well-coated on both sides. Massage the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For more intense flavour, you can marinate them for up to 8 hours or overnight in the fridge. Remove the marinated pork chops from the fridge and let them come to room temperature for about 15-20 minutes. In a large skillet, heat olive oil over medium-high heat. Shake off any excess marinade from the pork chops and place them in the hot skillet. Sear for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat if needed to prevent burning. Garnish the cooked pork chops with fresh herbs and lemon slices if desired. Allow the pork chops to rest for a few minutes before serving to let the juices redistribute. Plate the marinated and cooked pork chops and serve them hot with your favourite sides.