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Herb Rubbed Pork Chops

1 teaspoon dried parsley flakes
1 teaspoon dried marjoram
1 teaspoon rubbed sage
18 teaspoon garlic powder
18 teaspoon salt
18 teaspoon pepper
2 (6 ounce) pork loin chops with bone (3/4 inches thick and 6 oz. each)
1 12 teaspoons olive oil, divided
14 cup reduced-sodium chicken broth
2 tablespoons sherry wine or 2 tablespoons additional reduced-sodium chicken broth
nonstick cooking spray


In a small bowl, combine the parsley,marjoram,sage,garlic powder,salt and pepper. Brush both sides of the pork chops with 1 tspn oil;rub with herb mixture. In a large nonstick skillet coated with nonstick cooking spray,cook chops in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm. Add broth and sherry(or additional broth if not using sherry), stirring to loosen browned bits. Bring to a boil. Return chops to the pan. Reduce heat;cover and simmer for 4-5 minutes or until a meat thermometer reads 160. Serve chops with pan juices.

Source: www.food.com