Pan-fried pork chops with rosemary sage & aio
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Pan-fried pork chops with rosemary sage & aio
  Pork    Rosemary  
Last updated 6/12/2012 12:47:35 AM. Recipe ID 8366. Report a problem with this recipe.
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      Title: Pan-fried pork chops with rosemary sage & aio
 Categories: Meats
      Yield: 4 Servings
 
           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
 
  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
 




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Recipe ID 8366 (Apr 03, 2005)

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