Pork Arlo - cooking recipe

Ingredients

4 boneless butterfly pork chops
2 cloves garlic
2 tsp. olive oil
2 Tbsp. flour
1/2 tsp. whole basil
1/2 tsp. whole oregano
1/4 tsp. salt
dash of pepper
4 slices Provolone cheese
12 fresh asparagus spears, steamed

Preparation

Pound pork chops to 1/4-inch thickness.
Saute garlic in hot oil in a large skillet over medium heat.
Remove garlic, reserving oil in skillet.
Combine flour and next four ingredients; dredge chops in flour mixture.
Brown in skillet, turning once.
Place chops in a 13 x 9 x 2-inch baking dish.
Place one slice cheese on each chop.
Top with three asparagus spears.
Fold chops in half. Secure with wooden picks.
Bake, uncovered, at 350\u00b0 for 30 minutes or until done.
Serve with Tarragon Sauce.