Pan-Fried Pork Chops With Rosemary Sage & Aio Recipe

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Pan-Fried Pork Chops With Rosemary Sage & Aio Ingredients

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 & Aio

Fish, to taste right, must swim three times - in water, in butter, and in wine.
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Recipe for Pan-Fried Pork Chops With Rosemary Sage & Aio is one of thousands in the Recipes-to-go Meat Cookbook.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Pan-Fried Pork Chops With Rosemary Sage & Aio

A good cook is like a sorceress who dispenses happiness.
Elsa Schiapirelli

Pan-Fried Pork Chops With Rosemary Sage & Aio 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

Serves: 4

Pan-Fried Pork Chops With Rosemary Sage & Aio Recipe brought to you by Recipes To-Go

Pan-Fried Pork Chops With Rosemary Sage & Aio Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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