Spices&Herb Rubbed Pork Chops
Ingredients
• 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
Equipment & Prep
Difficulty: Easy
Prep: 15 mins
Cook: 1.5 hours
Prep: 15 mins
Cook: 1.5 hours
Cooking Equipment: rack, 13 x 9 x 2-inch baking pan, FinaMill, FinaPod with seasoned salt or Cajuns seasoning, FinaPod with fresh black pepper
Directions
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.
Remember to use FinaMill to garnish extra pepper and garlic for extra aronma and taste.
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.
Remember to use FinaMill to garnish extra pepper and garlic for extra aronma and taste.