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