Chamomile Pork Chops with Lemon Print Email

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

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, shaking off any excess.

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 or verjus. -serves 2-