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Herb-Rubbed Pork Chops
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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; 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |