You know those evenings when its suddenly 5 o'clock and time to get ready for dinner, and you realize that you forgot to marinate your chicken breasts, or start the soup in the crock pot, or maybe the chicken wings you were going to make are suddenly rotten and smelly? What...No? You don't have those nights? Well, kudos to you then. However, if you are like me and have those types of night, much more often than you would like to admit, then this recipe is for you. I have had this recipe on file to try for quite some time now, but haven't gotten to it. But earlier this week one of those aforementioned situations happened to me, and I was stuck with no idea of what to make for my hungry brood (can you call a family of 4 a brood?!). I flipped to this recipe, saw that I had every item needed for it, and cooked it up in less than 15 minutes. The herb-rub was so easy to throw together and was full of flavor. The pork chops cooked up juicy and tender, and I couldn't have been more pleased with this easy and delicious week night dinner! So if you are ever in one of those pickles that leave you wondering what in the world you are going to feed to your sweet little faces, give this a try. Or you could plan it into your weekly menu and make it on purpose...I will do that next time, because it was definitely good enough for that too!
Herb-Rubbed Pork Chops
Makes 2 servings, but can easily be doubled or tripled for more servings
1 teaspoon dried parsley flakes
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 pork chops (3/4 inch thick and 6 ounces each) The original recipe said to use bone in chops. Mine were not bone in and they worked wonderfully. So I say use whatever you have or desire!
1-1/2 teaspoon olive oil, divided
6 Tablespoons chicken broth
In a small bowl, combine the parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 teaspoon olive 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 to skillet, stirring to loosen browned bits. Bring to a boil.
Return chops to the pan. Reduce heat and cover and simmer for 4-5 minutes or until a meat thermometer reads 160 degrees. Serve chops with pan juices.
Recipe Source: Slightly adapted from Taste of Home
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