Not just for tea

While perusing my feeds on Google Reader, I came across this recipe that used ground chamomile flowers in fried pork chops. I'd been searching for more uses for chamomile, as I bought a giant jar of it on a whim.

Basically, you grind up the flowers in a bean grinder and mix it with flour, salt and pepper. Then you dredge your pork chops in the mixture and fry them.

I served ours with collards braised in bacon fat, sherry, shallots and chicken broth with a little balsamic vinegar.

A squeeze of fresh lemon really brings out the light floral flavor of the chamomile.