Recipe - Pan-Fried Pork Chops With Rosemary Sage And Aio

Stephen Ceideburg
One half cup Flour
2 teaspoon Crushed dried rosemary
2 teaspoon Rubbed sage
Salt and pepper, to taste
4 Pork chops, Three fourths to 1inch
thick
2 tablespoon Butter
2 tablespoon Olive oil
3 Garlic cloves, peeled
One half cup Mayonnaise
2 teaspoon Lemon juice
1 Garlic clove, minced

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 mediumlow 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