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!
- 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.
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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