Recipe

Simon And Garfunkle Pork Chops Or Chicken Recipe

	Mbeards2 / All my dishes 5 months, 2 weeks ago I got the idea for this after listening to an old "Simon and Garfunkle" LP of the same name. Prep:10m Cook:20m Servings:4	Mbeards2
	parsley sage rosemary thyme garlic pork

Does this look good? Yeah! / Nope

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Ingredients

1 tablespoon dried parsley flakes or 2 tablespoons of fresh minced parsley

1 tablespoon of sage

1 teaspoon rosemary, chopped

1 teaspoon of thyme

1 1/2 teaspoon of salt

1 1/2 teaspoons of dried garlic granules

1/2 teaspoon of freshly ground black pepper

3 tablespoon of olive oil

4 boneless pork loin chops (or 4 boneless, skinnless chicken breasts)

Directions

Mix all of the herbs and spices together.

Heat the olive oil in a large skillet.

Sprinkle the seasoning generously on both sides of the meat.

Brown the meat on both sides.

Turn down the heat and put the lid on the skillet and continue cooking on low heat until the

meat is done, about 20 minutes or until the juices run clear.

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Comments

annieamie 5 months, 2 weeks ago said:
I like the idea, Mbeads! How'd the pork chops come out? Could you taste all of the herbs at one? I'll bet that first bite was a great one!. Thanks for the new recipe!

sitbynellie 5 months, 2 weeks ago said:
What a sweet idea! I love this (but now I'm going to have the tune of 'Scarborough Fair' running through my head for days, thanks a lot! lol)

Nellie
(Susan)

mbeards2 5 months, 2 weeks ago said:
The pork chops turned out fine. The rosemary can take over so that is why I only use a teaspoon. I think the seasoning blend would also work as a "Rub" for a roast. I'll have to give that a try next time...

donman 5 months, 2 weeks ago said:
Sounds great. I can't wait to give it a try :)

yobpinoy 5 months, 2 weeks ago said:
I have a problem. Rosemary and parsley aren't available in the market where I'm located at.. too bad aI can't try the original recipe... huhuhhuhuhu

ttaaccoo 3 months, 2 weeks ago said:
This sounds simply delightful! thank you for sharing your expertise. 5555555555555555555555

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