Herbed Pork Chops


By BFL Team

Crusted Meat
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  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 pork chops, trimmed of fat
  • 1/2 cup onion, diced
  • 1 teaspoon bottled, minced garlic
  • 1 cup low-sodium chicken broth
  • 1/2 cup water
  • 2 teaspoons cornstarch


Combine marjoram, salt and pepper and rub over pork chops. Spray a nonstick skillet with cooking spray and heat over medium high heat. Sauté onion and garlic until translucent. Add pork chops and cook until browned on both sides. Add chicken broth. Bring to a boil.

Reduce heat; cover and simmer 45 to 60 minutes or until tender. Remove pork chops from pan. Combine cornstarch and broth and whisk until smooth. Add to skillet. Bring to a boil; cook and stir for two minutes or until thick. Serve over pork chops.

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