Rosemary Braised Pork Chops

• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crushed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon pepper
• 2 butterfly pork chops (about 8 ounces each and 3/4 inch thick), cut in half, or 4 boneless pork loin chops (about 4 ounces each and 3/4 inch thick), all visible fat discarded
• Olive oil spray
• 1/2 cup water

1. In a small bowl, stir together the rub ingredients.
2. Sprinkle on both sides of the pork.
3. Using your fingertips, press the rub into the pork.
4. Lightly spray a large skillet with olive oil spray.
5. Cook the pork over medium-high heat for 2 minutes on each side, or until lightly browned.
6. Pour in the water.
7. Reduce the heat to medium low.
8. Cook for 10 to 15 minutes, or until the pork is no longer pink in the center.
9. Using a slotted spoon or slotted spatula, transfer the pork to plates.
10. Replace the rosemary rub with 1 tablespoon chopped fresh sage (about 10 leaves) or 1 teaspoon dried sage, 1/2 teaspoon celery seeds, 1/2 teaspoon onion powder, and 1/8 teaspoon pepper.
11. If you have the time or the rest of the meal isnt ready yet, you can simmer these chops for up to 1 hour.
12. (Dont forget to add more water when needed.)
13. Although theyll be fine to eat even after 10 to 15 minutes, the pork chops will become even tenderer if cooked longer.
14. (Per Serving)
15. Calories: 160
16. Total Fat: 5.5g
17. Saturated: 2.0g
18. Trans: 0.0g
19. Polyunsaturated: 0.5g
20. Monounsaturated: 2.5g
21. Cholesterol: 64mg
22. Sodium: 69mg
23. Carbohydrates: 1g
24. Fiber: 0g
25. Sugars: 0g
26. Protein: 25g
27. Dietary Exchanges
28. 3 Lean Meat

rosemary, garlic, onion powder, pepper, pork chops, olive oil spray, water

Taken from www.epicurious.com/recipes/food/views/rosemary-braised-pork-chops-375773 (may not work)