Chamomile Pork Chops with Lemon
Chamomile Pork Chops with LemonIngredients
  • 3/4 lb. thin-cut pork chops
  • 2 tablespoons dried chamomile flowers, ground
  • 1/2 cup flour
  • Light olive oil for frying
  • Salt and pepper

Procedure

Season the pork chops with salt and pepper.

Use a clean coffee grinder to make chamomile powder of the dry flowers.  Then, mix it into the flour.

Dredge the pork chops in the flour-chamomile mixture.

To a sauté pan over medium to medium-high heat, add enough light-tasting olive oil to lightly cover the bottom of the pan.  Sear the dredged, thin pork chops until golden on both sides, about 4 minutes total.  You do want to make sure you cook the pork all the way through.

Serve on a plate with lemon wedges, and a fresh salad of green shoots tossed with olive oil, sea salt, and a splash of lemon juice of verjus.