I'm hoping there's a good spice I might have, but I don't want to throw just anything in there. It's for this recipe: Make sure you DO NOT overcook pork chops. I hated them for a long time until I had them made correctly. Check out the website below for pork tips. Reduce the recipe to your needs. 8 Farmer John® Boneless Pork Chops 1 inch thick 2/3 cup Lemon Juice 1/2 cup Olive Oil 1 jar (4 1/2 oz.) Garlic 2 Tbs. dried Tarragon Crushed Paprika Recipe Instructions: 1: For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon. 2: Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade. 3: Place chops on rack in broiler pan so the chops are 4 to 5 inches from heat. Sprinkle the chops with a little paprika. Broil for 5 to 6 minutes or until brown. Turn chops and sprinkle with paprika. Broil for 5 to 6 minutes more or until chops are just done. Source(s):

yeah, try fennel seeds crushed.

You can use Chervil, funnel seed or anise seed!!

There is no substitute, let's face it, each and every spice and herb has a distinct flavor. To be honest, why try to substitute when for $2. or $3. you can have it on hand. Tarragon, like garlic, paprika, and a few others are very complimentary to the mild flavor of pork. Spend the money so you can be assured of having your chops done properly.

Rosemary goes well with pork, a little goes a long way too.

Wow...tarragon...that stuff has such a unique flavor...kind of like cilantro and fennel seeds mixed together. I would try either cilantro OR fennel seeds, but not mixed together. Tarragon gives a french flavor. Fennel gives an Italian flavor. Cilantro will give a Mexican flavor (use lime instead of lemon juice)

I always thought rosemary smelled a bit like tarragon, so try that.

If you run out of tarragon, you can substitute chervil or a dash of fennel seed or anise seed in a pinch, but the flavor will not be as intended. • 1/2 ounce fresh tarragon = 1/3 cup. • 1 Tbsp fresh tarragon = 1 tsp dried.