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Pan-Fried Pork Chops with Rosemary Sage and Aio
4 Servings
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Pan-Fried Pork Chops with Rosemary Sage and Aio Ingredients
Stephen Ceideburg
2 tb
Butter
1/2 c
Flour
2 tb
Olive oil
2 ts Crushed dried
rosemary
3
Garlic
cloves, peeled
2 ts Rubbed
sage
1/2 c
Mayonnaise
Salt and
pepper
, to taste
2 ts
Lemon
juice
4
Pork
chops, 3/4 to 1-inch
1
Garlic
clove, minced
Instructions for Pan-Fried Pork Chops with Rosemary Sage and Aio
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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
Main Ingredient:
Pork
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Butter
Flour
Garlic
Lemon
Mayonnaise
Olive Oil
Pork
Rosemary
Sage
Meats
Mayo
Butter
Olive oil
Garlic
Lemon
Pork
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