A simple pork chop recipe with complex flavors
The basil plant is a relative of the peppermint which explains their shared resemblance. Its aromatic leaves function as a herb that’s used to season a variety of foods, but has become widely recognized as the main ingredient in pesto, a blend of basil, pine nuts and parmesan cheese. The name "basil" is derived from the old Greek word “basilikohn” which translates as "royal," an indication of that particular culture's reverence towards the herb they held to be splendid and sacred. That same reverence of basil has spread to other cultures, as well. In India, basil was viewed as a symbol of hospitality, while, in Italy, it was a symbol of love. The essential oil of basil, which is obtained from its leaves has demonstrated the unique ability to hinder a number of species of pathogenic bacteria that have become resistant to common antibiotics.
Basil Folklore: For over 2,000 years, the basil plant has signified love. Back in the day, young girls would place a bit of basil upon their windowsills in order to draw attention to the fact they were in the market for a suitor. During the Tudor era, small pots of basil were given to visitors by the wives of farmers as farewell gifts of good fortune. Legend also has it that a man cannot help but fall in love with a woman from whom he accepts basil as a gift.
4 pork chops ½” to ¾” thick.
1 TBSP olive oil
1 15oz can of crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon chili powder
½ teaspoon black pepper
Gently grate lemon in order to remove zest. You should have at least one teaspoon of lemon zest. Cut lemon in half and squeeze out about 2 TBSP of juice. Heat olive oil in a large non-stick skillet over mid-high flame. Sauté pork chops until lightly brown, about 3 minutes on each side. Combine remaining ingredients, including zest and lemon juice, and bring to a boil. Cover and reduce heat to low and simmer 30 minutes. Serve.