Spices&Herb Rubbed Pork Chops

Juicy pork chops are grilled on griddle with asparagus and bell pepper. Backyard grilling for summer picnic.


  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried marjoram
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon tried garlic
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon chili
  • Remember to use FinaMill to grind these spices into smaller size for extra aroma and taste


  1. 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.
  2. 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 and sherry or additional broth to skillet, stirring to loosen browned bits. Bring to a boil.
  3. 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.
  4. Remember to use FinaMill to garnish extra pepper and garlic for extra aronma and taste.