Herbed Pork Chops

1 garlic clove, minced
2 teaspoons dried rosemary
2 teaspoons dried thyme
3 tablespoons dried basil
½ teaspoon sea salt
½ teaspoon ground pepper
4 boneless Pork Chops (1 inch thick)
4 slices provolone cheese
2 tablespoons olive oil

Heat olive oil a heavy medium skillet over medium-high heat. In a small bowl, mix together garlic, rosemary, thyme, basil, salt and pepper. Sprinkle half the mixture over pork chops and place seasoned-side down in the skillet. Sprinkle remaining mixture on top of the chops.

Cook chops 10-12 minutes or until they are pale pink in the center, turning once. Remove from heat, place once slice of cheese on each chop and cover skillet to melt the cheese. Let rest for several minutes.

This easy dish is great with mashed sweet potatoes and steamed broccoli.

Pasta Carbonara

Also known as Coal Miner's Pasta, this "bacon and egg" dish is as easy as it is good. It only takes about 20 minutes from start to finish and will leave hungry bellies full. Add a salad on the side, pour a glass of wine and enjoy this simple dish any night of the week.

Ingredients
1 lb. box rigatoni
1/4 cup extra virgin olive oil
1/3 lb. pancetta, thinly sliced and cubed
3 large garlic cloves, chopped
1/4 tsp. red pepper flakes
1/2 cup white wine
2 eggs (yolks only)
1 1/2 cups pasta water
3/4 cup grated Romano cheese
Handful of flat-leafed parsley, chopped
Black pepper to taste

Cook rigatoni according to directions on the box. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add pancetta and cook for three minutes. Add red pepper flakes and garlic, and cook an additional three minutes.

Add white wine to the skillet and allow the alcohol to burn off. After a minute, turn the skillet temperature to low and let the pancetta simmer. In a separate bowl, crack the eggs leaving only the yolks. (Save the whites for an omelet!) Take 1½ cups of pasta water from the rigatoni pot and temper* the eggs.

When the rigatoni is done, approximately 10 minutes, drain the pasta and add directly to the skillet of pancetta and toss to coat. Remove the skillet from heat and add the tempered yolks. Toss vigorously to prevent scrambling. Add the Romano cheese, parsley and black pepper to taste. Toss again and serve immediately.

* To temper the eggs, slowly add the hot pasta water while whisking the yolks. Be careful not to add the water too quickly, as it will scramble the eggs. If the yolks cook and clump together, start over with fresh yolks.