Chamomile Pork Chops with Lemon
Thin pork chops get a floral chamomile-flour crust, a quick pan sear, and bright lemon for an easy dinner with a delicate herbal edge.
Prep 10 min · Cook 6 min · Total 16 min · Makes 2 servings
Ingredients
- 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
Directions
- Sprinkle the pork chops on both sides with salt and pepper. Grind the dried chamomile flowers in a clean coffee grinder until they become a fine powder, then stir that powder into the flour.
- Coat the pork chops in the chamomile-flour blend, then tap away any extra so the crust stays light. Set a sauté pan over medium to medium-high heat and pour in just enough light-tasting olive oil to coat the base in a thin layer.
- Add the coated thin pork chops to the pan and cook until each side is golden, about 4 minutes total. Make sure the pork is cooked through before taking it off the heat.
- Transfer the chops to a plate with lemon wedges, alongside a fresh salad of green shoots dressed with olive oil, sea salt, and a splash of lemon juice or verjus.