Pan-fried pork chops with rosemary sage & a

Yield: 4 Servings S

Ingredients:

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

Instructions:

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