Pork With Rosemary
4 butterfly pork chops
1/3 cup organic extra virgin olive oil
about 2 tablespoons dried, crushed rosemary
salt and pepper to taste
Marinate pork chops in oil and spices for one hour in the refrigerator.
Saute in a heavy skillet over medium heat just until done. Serve with a
mixed green salad with a good red wine viniagrette. Mashed, garlic-infused
chestnuts are a good accompaniment.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
Anatolii Tsekhmister / 123RF Stock Photo 14361384