The Secret Ingredient (Chamomile): Chamomile Pork Chops With Lemon Recipe

• 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
• Lemon wedges

1. Season the pork chops with salt and pepper.
2. Use a clean coffee grinder to make chamomile powder of the dry flowers. Then, mix it into the flour.
3. Dredge the pork chops in the flour-chamomile mixture, shaking off any excess.
4. To a saute 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.
5. 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.

thincut pork chops, chamomile flowers, flour, light olive oil, salt, lemon wedges

Taken from www.seriouseats.com/recipes/2010/03/the-secret-ingredient-chamomile-pork-chops.html (may not work)