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Herb-Rubbed Pork Chops

When company‘s coming and time is short, Sharon Denton in Mount Airy, Maryland 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 toma

2 ServingsPrep/Total Time: 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

2 of 2

Herb-Rubbed Pork Chops (continued)

Directions (continued)

pan juices. Yield: 2 servings.

Nutrition Facts: 1 pork chop with 3 tablespoons pan juices equals 221 calories, 11 g fat (3 g saturated fat), 74 mg cholesterol, 282 mg sodium, 1 g carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.