"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Herb Rubbed Pork Chops (Diabetic) Recipe

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This recipe for Herb Rubbed Pork Chops (Diabetic), by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Perialas, Ellen
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp dried parsley flakes
2 bone in pork loin chops*
1 tsp dried marjoram
1 1/2 tsp olive oil, divided
1 teaspoon rubbed sage
1/4 c, reduced sodium chicken broth
1/8 tsp garlic powder
2 Tbsp sherry (or chicken broth)
1/8 tsp salt

1/8 tsp pepper

Directions:
Directions:
In a small bowl, combine parsley, marjoram, sage, garlic powder, salt and pepper. Brush both sides of pork chops with 1 tsp olive oil; rub with herb mixture.
In a large non-stick skillet coated with non-stick cooking spray, cook chops in remaining 1/2 tsp olive oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove from pan and keep warm. Add broth and sherry (or additional broth) to the 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 chops are cooked. Serve chops with pan juices. Makes 2 servings

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
*Pork loin chops should be 3/4" thick and weigh 6 oz. each.

 

 

 

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