Pan-Fried Pork Chops with Rosemary Sage and Aio

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: PorkCuisine: Uncategorized

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