| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
c |
Flour |
| 2 |
ts |
Crushed dried rosemary |
| 2 |
ts |
Rubbed sage |
|
|
Salt and pepper, to taste |
| 4 |
|
Pork chops, 3/4 to 1-inch thick |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves, peeled |
| 1/2 |
c |
Mayonnaise |
| 2 |
ts |
Lemon juice |
| 1 |
|
Garlic clove, minced |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”