Pork Chops With Browned Garlic Butter
Serves 6. Recipe is from “Heart & Soul” by The Junior League of Memphis, Inc.
1½ tsps. salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. white pepper
¼ tsp. dry mustard
¼ tsp. ground sage
¼ tsp. ground cumin
¼ tsp. dried thyme, crushed
6 center-cut pork chops, cut ½ inch thick
2⁄3 cup flour
3 tbls. cooking oil
6 tbls. butter
2 cloves garlic, minced
1 tsp. snipped fresh parsley
1 tsp. hot pepper sauce, or to taste
1 tsp. fresh lemon juice
1. For seasoning mix: In a small bowl, combine salt, onion powder, garlic powder, white pepper, dry mustard, sage, cumin and thyme. Sprinkle each side of pork chops with ¼ teaspoon of the seasoning mix. Rub seasoning into chops with fingertips. In a pie plate, combine any remaining seasoning mix and flour.
2. Dip both sides of pork chops into flour mixture to coat; shake off excess.
3. In large nonstick skillet, heat oil, cook pork chops over medium heat for 4 to 5 minutes per side or until golden brown. Drain on paper towels.
4. Meanwhile, in a 1-quart saucepan, heat butter until almost melted. Add garlic and cook over medium-high heat for 2 to 3 minutes or until foam on surface is light brown.
5. Stir in parsley, hot pepper sauce and lemon juice. Taste and correct seasoning if desired.
6. Immediately drizzle over chops.