1 pound ham chops
1 1/2 teaspoons salt
1 1/2 teaspoons dried minced onion
1/2 teaspoon garlic powder
1 1/2 teaspoons dried basil
1/2 teaspoon dried minced celery
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried sage
1/4 teaspoon dried rosemary
2 tablespoons olive oil
1/2 cup fresh lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon red pepper flakes
1/4 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Place ham chops in a large bowl. Heat oil in a shallow dish or bowl. Mix celery salt, garlic powder, basil, celery salt, rosemary, sage, oregano, sage, oregano, basil, rosemary, oregano, basil, salt, rosemary, red pepper flakes, and lemon juice until thoroughly combined.
Place lamb chops in another shallow dish or bowl. Heat olive oil in another shallow dish or bowl. Coat chops with this oil. Place olive oil, celery salt, garlic powder, basil, celery salt, rosemary, sage, rosemary, oregano, basil, rosemary, oregano, basil, salt, rosemary, red pepper flakes, lemon juice, Worcestershire sauce, oregano, basil, rosemary, red pepper flakes, lemon juice, Worcestershire sauce, oregano, basil, rosemary, red pepper flakes
Place chops in a single layer on a baking sheet. Brush with lemon juice, and sprinkle with Worcestershire sauce, oregano, basil, rosemary, rosemary, oregano, basil, salt, rosemary, red pepper flakes, lemon juice, Worcestershire sauce, oregano, basil, rosemary, red pepper flakes. Arrange chops on an oven rack.
Bake in the preheated oven for 1 to 2 hours, uncovered, over high heat. Remove chops, place on a serving platter, and sprinkle with lemon juice, Worcestershire sauce, oregano, basil, rosemary, rosemary, oregano, basil, salt, rosemary, red pepper flakes, lemon juice, Worcestershire sauce, oregano, basil, rosemary, red pepper flakes. Cool, wrap, and chill in refrigerator until serving.