Basil & Rosemary Pork
6 Center cut pork loin chops
4 servings of uncooked pasta (spaghetti, linguini or fettuccine)
1 TB of Dry Basil
1 TB of Dry Rosemary
1 TB Garlic Powder
1 Tsp Onion Powder
3/4 C Flour
2 TB Butter
1 TB Olive Oil

Set the water to boil for the pasta, add salt at the boiling point. In a hand chopper mix basil, rosemary, garlic powder, onion powder and chop. In a shallow bowl or pie plate mix flour & herb mixture, stir together to distribute well. In a large skillet heat butter and olive oil on med-hi heat. Lightly coat the pork chops in the flour mixture and place carefully in the melted butter and olive oil. Cook the chops until done. Remove pork from pan and set to the side to rest. Using the remaining flour make a rue in the left over drippings in the pan. Add salt to taste and add hot broth/water to create a gravy. Once pasta is al dente add the pasta to the gravy. Allow to warm for about 10 minutes. Serves 4-6 people.