Ingredients
1 teaspoon dried parsley flakes1 teaspoon dried marjoram1 teaspoon rubbed sage1/8 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper2 bone-in pork loin chops (3/4 inch thick and 6 ounces each)1-1/2 teaspoons olive oil, divided1/4 cup reduced-sodium chicken broth2 tablespoons sherry or additional reduced-sodium chicken broth
Preparation
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, 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 thermometer reads 160°. Serve chops with pan juices.
