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

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4 9 12
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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

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

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

Directions

  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.


Reviews for Herb-Rubbed Pork Chops

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Scourge
Reviewed Aug. 28, 2013

"Was a hit!"

MY REVIEW
muffbear74
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."

MY REVIEW
khcrivello
Reviewed Jul. 10, 2011

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

MY REVIEW
karebeardancer
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."

MY REVIEW
knipple
Reviewed Feb. 7, 2011

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

MY REVIEW
l2bake
Reviewed Dec. 5, 2010

"The flavor was wonderful!!"

MY REVIEW
mlochmiller
Reviewed Mar. 25, 2009

"Did I do something wrong? My family did not like this at all. We had to throw it out. So disappointing."

MY REVIEW
MICHIGANGIRL
Reviewed Mar. 21, 2009

"THE NUTRITIONAL FACTS FOR THIS RECIPE SRE GREAT! GOOD JOB! IT ACTUALLY TASTED GREAT TOO!"

MY REVIEW
rbheath27
Reviewed Mar. 19, 2009

"dinner turned out GREAT tonight! The pork chops were flavorful and moist. My husband said it was the best pork chop he's ever had."

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