Tuesday, December 6, 2011
Herb Rubbed Pork Chops
This is healthy, economical and so easy to fix. My husband absolutely LOVES pork chops fixed this way!
Honestly, I double the rub portion. I really coat it on, but that's completely up to you
Herb-Rubbed Pork Chops
1 tsp. dried parsley flakes
1 tsp. dried marjoram
1 tsp. rubbed sage
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
2 bone-in pork loin chops (3/4 inch thick and 6 oz. each)
1 1/2 tsp. olive oil, divided
1/4 cup reduced-sodium chicken broth
2 Tbsp. sherry OR additional reduced -sodium chicken broth
In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 tsp. oil; rub with herb mixture.
In a large nonstick skillet coated with 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 to skillet, 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 (I'm too lazy to use one for this!) reads 160 degrees. Serve chops with pan juice.