Why thyme is so fine, plus a delicious stuffed pork chop recipe using it

Of all the potted herbs I have had on my balcony, thyme is one of the few success stories. The mint plant is weedy, and the culantro is needy, but despite my black thumb, the thyme plant has not died yet. In fact, it gives me far more of the herb than I can use. Thyme has a beautiful fragrance, not just the small leaves but also the tough, woody stem. It also dries well, although I still prefer the herb fresh: tie a bunch of thyme with kitchen twine and hang it upside down in a warm, sunny spot, so the essential oils go into the leaves. Fresh thyme sprigs can also be frozen. In aromatherapy, thyme essential oil is said to stimulate the senses, alleviate respiratory problems and help with digestion. In cooking, thyme works beautifully in marinades for many types of meat; I like to add the leaves to olive oil, minced garlic and fresh lemon juice to use with chicken, lamb and pork. If I cook these meats on the barbecue, I will toss fresh thyme sprigs (soaked in water for about 30 minutes) onto the fire to perfume the meat. I also love to add the leaves to all types of roasted vegetables that have been coated with olive oil, then seasoned with salt and pepper. The fresh leaves can be whisked with eggs before making an omelette, and whole sprigs can be stuffed into the cavity of a chicken or a turkey before the birds are roasted. When I was at university, cooking helped me relax. I cooked for large groups of friends, which was not easy on a student budget. Of course, I also cooked for boys I liked: stuffed pork chops were a big hit, culinarily speaking. The relationships may have faded, but the recipe is still close to my heart: Stuffed pork chops Pre-salting the chops overnight makes the meat moist and tender and allows the salt to penetrate so the pork is evenly flavoured. If you are feeling extravagant, buy chops from Iberico pigs from Spain or Portugal, or Kurobuta pigs from Japan. The meat is far superior to supermarket pork. Ask the butcher for chops of a similar size so they cook at the same rate. Ingredients 2 bone-in pork chops, each about 2cm thick and weighing about 250 grams Coarse sea salt or kosher salt About 40ml cooking oil, divided 2-3 thyme sprigs, plus 2 tsp thyme leaves 2 medium-sized shallots 2 medium-sized garlic cloves 35 grams thickly sliced pancetta 30 grams thin-sliced sandwich bread, crust removed About 45ml cream Finely grated zest of half a lemon Freshly ground black pepper 1. Pat dry the pork chops with a paper towel. Use a sharp paring knife to cut a wide slit on the meaty side of each chop opposite the bone, then enlarge it into a deep pocket, opening on one side only. Lay the chops on the cutting board and sprinkle lightly but evenly with salt, pressing it in, then turn the meat over and salt the other side. Sprinkle salt into the pockets, then cover and refrigerate for at least eight hours. 2. Remove the chops from the fridge about 30 minutes before cooking and preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). 3. To make the stuffing, mince the shallot and garlic. Remove and discard the skin from the pancetta, then cut both the meat and fat into 5mm-wide pieces. Cut the bread into 8mm cubes. 4. Heat about 20ml of oil in a small skillet, add the shallot, garlic and thyme leaves and cook over a low flame until soft. Turn the heat up to medium, add the pancetta and cook until golden, stirring frequently. Add the bread, season lightly with salt and more liberally with pepper, and stir until it has absorbed all the fat. Drizzle in the cream and stir over a low flame until the bread is evenly moistened. If it seems dry, add a little more cream. 5. Transfer the mixture to a bowl and adjust the seasoning if needed, then cool to room temperature. Finely grate the lemon zest over the stuffing and mix thoroughly. 6. Dry the chops, not forgetting the pocket, with paper towels. Divide the stuffing between the chops, putting it in an even layer deep into the pocket, but leaving room at the opening so it does not fall out. Press lightly on each chop to compress the stuffing. Sprinkle both sides of the chops with black pepper. 7. Heat an ovenproof skillet (preferably cast iron) over a medium-high flame until hot, then add about 20ml of oil. Lightly fry the thyme sprigs – they will sizzle and pop – then remove them from the pan and set aside. Brown the chops on both sides. Put the thyme sprigs on the meat and place the skillet in the oven. 8. Cook the chops for 10 to 12 minutes (or more, if they are larger), flipping them over halfway through. Transfer the chops to a warm plate and rest for 10 minutes. This content first appeared in Post Magazine in 2010 and 2014.

Why thyme is so fine, plus a delicious stuffed pork chop recipe using it

This bountiful, versatile herb works well in marinades and can be tossed on the barbecue to perfume meats. It also goes great in omelettes