I'm going to give this recipe 5 stars because my DH likes it so much. He's requested I it once a week. I was looking for a fast pork chop recipe and this turned out to be surprisingly simple and elegant. The herbs brown up nicely. I added some wine and a little broth near the end and let it cook down for a tasty reduction sauce.
This dish really lacked something to give it the wow factor. I was actually very concerned when I went to flip the chops because it looked like a big mess of burnt herbs, but thankfully the chops didn't taste burnt when we ate. They really just didn't have a lot of flavor. I would have considered making a pan sauce with the drippings, but the herbs looked so burnt I didn't think it would work. I never did figure out what to do with the vermouth, and since I didn't have any just left it out.