Nutrition Facts

  • One serving:
  • 1 pork chop with 3 tablespoons pan juices
  • Calories:
  • 221
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 74 mg
  • Sodium:
  • 282 mg
  • Carbohydrate:
  • 1 g
  • Fiber:
  • 0 g
  • Protein:
  • 26 g
  • Diabetic Exch:
  • 3 lean meat, 1 fat.

Herb-Rubbed Pork Chops

When company‘s coming and time is short, Sharon Denton in Chester, Virginia relies on this surefire recipe. “It’s healthy, economical and so easy to fix. I just love it,“ she says. But the best recommendation of all? “I‘ve never served these chops without being asked for the recipe!" TASTY TIP: Sharon likes to serve her tasty pork chops with onion-flavored rice, green beans and marinated tomatoes for a fast, fresh and delicious summer spread!

SERVINGS

2

CATEGORY

Lower Fat

METHOD

Other stovetop

PREP

10 min.

COOK

15 min.

TOTAL

25 min.

INGREDIENTS

  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried marjoram
  • 1 teaspoon rubbed sage
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
  • 1-1/2 teaspoons olive oil, divided
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons sherry or additional reduced-sodium chicken broth

DIRECTIONS

In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon 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 reads 160°. Serve chops with pan juices. Yield: 2 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008