Herb-Rubbed Pork Chops

• 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

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
3. 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.
4. Return chops to the pan. Reduce heat; cover and simmer for 4-5 minutes or until a thermometer reads 160u0b0. Serve chops with pan juices.

parsley flakes, marjoram, sage, garlic, salt, pepper, chops, olive oil, chicken broth, sherry

Taken from www.tasteofhome.com/recipes/herb-rubbed-pork-chops/ (may not work)