The Secret Ingredient : Chamomile Pork Chops with Lemon Recipe

Directions

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 of verjus.