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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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When companyâs coming and time is short, Sharon Denton in Mount Airy, Maryland relies on this surefire recipe. âItâs healthy, economical and so easy to fix. I just love it,â she says. But the best recommendation of all? âIâve 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:
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 |
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.
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