Herb Rub for Perfect Pork Chops

Today's recipe is one of my go-to dinners on busy weeknights:

Herb Rub for Perfect Pork Chops

I stock up on pork chops when they go on sale and keep them in the freezer for quick and easy meals like this one. Just add some savory dried herbs and your dinner is done in minutes!

In a small bowl, combine 1 teaspoon dried parsley, 1 teaspoon dried marjoram, 1/2 teaspoon ground thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Brush both sides of 4 or 5 pork chops with 1 teaspoon olive oil.

Then rub both sides with the herb mixture.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium high heat. Cook pork chops for 3-4 minutes on each side or until lightly browned. Remove the pork to a plate and tent with foil to keep warm.

Add 1/4 cup reduced-sodium chicken broth and 2 tablespoons white wine (optional) to the skillet, stirring to loosen browned bits. Bring the liquid to a boil and return the pork chops to the pan. Reduce heat and simmer for 4-5 minutes or until a meat thermometer reads 160F. Serve pork chops with pan juices.

Thin cut pork chops cook quickly and are the perfect size for my little ones. I like to serve wild rice and steamed broccoli as sides.

This recipe always gets 5 stars from my family! The combination of dried herbs give excellent flavor to the pork. And who doesn't love dinner ready in under 30 minutes? 

Click HERE for a printable version of this recipe!

Herb Rub for Perfect Pork Chops

1 teaspoon dried parsley

1 teaspoon dried marjoram

1/2 teaspoon ground thyme

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

4 pork chops

2 teaspoons olive oil

1/4 cups reduced-sodium chicken broth

2 tablespoons white wine or additional chicken broth

In a small bowl, combine the parsley, marjoram, thyme, garlic, salt, and pepper. Brush both sides of pork chops with 1 teaspoon oil and rub with herb mixture. Heat remaining oil in a large nonstick skillet over medium high heat. Cook the pork chops 3-4 minutes on each side or until lightly browned. Remove pork chops to a plate and tent with foil to keep warm. Add chicken broth and wine (optional) to the skillet, stirring to loosen browned bits. Bring the liquid to a boil and return the pork chops to the pan. Reduce heat and simmer the pork for 4-5 minutes or until a meat thermometer reads 160F. Serve the pork chops with pan juices.

ENJOY!

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