Herb-Rubbed Pork Chops

By brandyc

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 Chicken Broth
• 2 tablespoons sherry or additional Chicken Broth

Preparation

Step 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.

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.