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     Title: Herb-Marinated Pork Chops
Categories: Pork, Vegetables, Citrus, Herbs
     Yield: 4 Servings

   1/2 c  Extra-virgin olive oil
   1/4 c  Green olives; pitted, chopped
     2 tb Shallot; minced
     2 tb Lemon juice
     2 tb Parsley leaves; chopped
   1/2 ts Garlic; minced
   1/2 ts Dried oregano
     3    Thyme sprigs
          Salt and pepper
     4    Boneless pork loin chops
          - (5 oz ea); pounded very
          - thin (no thicker than 1/4")

 In a large shallow dish, combine all but 1 tb of the oil with the
 olives, shallot, lemon juice, parsley, garlic, oregano, and thyme
 sprigs. Season with salt and pepper and mix well.

 In a 12" nonstick skillet, heat the remaining 1 tb oil over
 medium-high. Season the pork chops all over with salt and pepper
 and add 2 pieces to the skillet. Cook until golden underneath,
 about 2 minutes, then flip and cook until golden on the second side
 and cooked through, 1-1/2 to 2 minutes longer. Transfer to the
 marinade and turn to coat. Repeat with the remaining 2 pork chops.

 Let the chops marinate, turning and basting occasionally, for 15 to
 30 minutes. Serve right away, warm or at room temperature, or
 refrigerate and enjoy chilled within 3 days.

 Recipe by Kay Chun

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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