Pan-fried pork chops with rosemary sage and aio

4 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
½ cup Flour
2 teaspoons Crushed dried rosemary
2 teaspoons Rubbed sage
Salt and pepper, to taste
4 Pork chops, 3/4 to 1-inch thick
2 tablespoons Butter
2 tablespoons Olive oil
3 Garlic cloves, peeled
½ cup Mayonnaise
2 teaspoons Lemon juice
1 Garlic clove, minced

Directions

Mix the flour with the rosemary, sage, salt and pepper. Dredge the pork chops lightly in the mixture. Heat the butter and olive oil in a skillet over high heat until the butter melts and sizzles. Add the garlic cloves and pork chops; cook, turning, until the chops are browned on both sides.

Discard the garlic when it is browned.

Reduce heat to medium-low and continue to cook the chops for another 10 minutes, turning them frequently until they are firm and no longer pink inside.

Meanwhile, mix the mayonnaise with the lemon juice and minced garlic.

Season to taste with salt and pepper.

Serve the pork chops with dollops of the garlic mayonnaise.

PER SERVING: 585 calories, 29 g protein, 13 g carbohydrate, 46 g fat (12 g saturated), 127 mg cholesterol, 310 mg sodium, 0 g fiber, Andrew Schloss writing in the San Francisco Chronicle, 12/16/92.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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