Time for another Sunday dinner report! Sorry it's late. I misplaced my seasoning recipe between making the food and getting ready to post.
Mediterranean Herb Blend
2 Tablespoons garlic powder
2 Tablespoons dried basil
2 Tablespoons dried oregano
1 Tablespoon salt
1 Tablespoon dill weed
1 Tablespoon parsley
1 Tablespoon onion powder
2 teaspoons dried rosemary
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon dried marjoram
1/2 teaspoon cinnamon
Brush the meat with olive oil before sprinkling on the Mediterranean seasoning. When the oven is up to temperature, bake for 15 minutes. Turned the pork chops and season to the other side. Bake a further 15 more minutes, or until fully cooked.
I preheated the oven to 400°F (200-205°C) to split the difference between the 425° potato gem temperature and 350-375° typical baking temperature I usually use for pork. These pork chops were a bit on the small side because the bone had been removed prior to sale. It worked out well, though, because the time for turning chops and spuds matched up with cooking time.
There's no real reason not to use a bone-in pork chop. You might also try using this mix to season lamb or chicken. It could also make a more interesting pasta or pizza sauce if blended with basic tomato sauce.
This was much simpler than last week's Sunday dinner, so if you are new to preparing meals at home, this main dish is a good starting point. The potato gems and coleslaw are optional, of course. They were just what happened to be on hand.
