Herb-Rubbed Pork Chops Recipe
Herb-Rubbed Pork Chops Recipe photo by Taste of Home

Herb-Rubbed Pork Chops Recipe

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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 tomatoes for a fast, fresh and delicious summer spread!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 221 calories, 11g fat (3g saturated fat), 74mg cholesterol, 282mg sodium, 1g carbohydrate (trace sugars, trace fiber), 26g protein Diabetic Exchanges:3 lean meat, 1 fat


  1. 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.
  2. 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.
  3. 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.
Originally published as Herb-Rubbed Pork Chops in Light & Tasty August/September 2007, p57

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Aug. 28, 2013

"Was a hit!"

Reviewed Jan. 26, 2013

"This was OK. I may not make it again simply because there are a lot of pork chop recipes that I like better."

Reviewed Jul. 10, 2011

"We use this herb rub on chicken, and it's fabulous!"

Reviewed Feb. 8, 2011

"We didn't like this! And was very disappointed as it sounds good. The meat was tough and the flavor strange. I won't be making it again."

Reviewed Feb. 7, 2011

"Very tasty and I like how it presented on the plate. Will definitely make again."

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