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Herb-Rubbed Pork Chops

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

In a small bowl, combine the parsley, marjoram, sage, garlic powder,
salt and pepper. Brush both sides of pork chops with 1 teaspoon oil;

Printed from tasteofhome.com Nov 19, 2008

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Herb-Rubbed Pork Chops cont.

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.