Herb-Rubbed Pork Chops
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
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!
Ingredients
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1 teaspoon dried parsley flakes
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1 teaspoon dried marjoram
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1 teaspoon rubbed sage
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1/8 teaspoon garlic powder
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 bone-in pork loin chops (3/4 inch thick and 6 ounces each)
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1-1/2 teaspoons olive oil, divided
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1/4 cup reduced-sodium chicken broth
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2 tablespoons sherry or additional reduced-sodium chicken broth
Directions
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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.
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2.
In a large nonstick skillet, 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.
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3.
Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160°. Serve chops with pan juices.
Nutrition Facts
1 each: 221 calories, 11g fat (3g saturated fat), 74mg cholesterol, 282mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
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