1 stephen ceideburg
1/2 cup flour
2 tsp crushed dried rosemary
2 tsp rubbed sage
1 salt and pepper, to taste
4 pork chops, 3/4 to 1-inch thick
2 tbsp butter
2 tbsp olive oil
3 garlic cloves, peeled
1/2 cup mayonnaise
2 tsp lemon juice
1 garlic clove, minced
A Recipe for
Pan-Fried Pork Chops With Rosemary Sage & A
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
This Recipe for Pan-Fried Pork Chops With Rosemary Sage & A is one of thousands in the Recipes-to-go Meat Cookbook.
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
If you enjoy this Pan-Fried Pork Chops With Rosemary Sage & A Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This is a recipe for Pan-Fried Pork Chops With Rosemary Sage & A from the recipe cookbook of Recipes-to-go (Meat)
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
Eat little, sleep sound. |
| Iranian Proverb |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
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
Serves: 4
Pan-Fried Pork Chops With Rosemary Sage & A Recipe brought to you by Recipes To-Go