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.
Serves 2.

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