Herbed pork chops are a delicious and easy recipe that can be made in under 30 minutes. This recipe is perfect for a quick weeknight meal or a casual dinner party. The pork chops are seasoned with a blend of herbs and spices, then pan-fried until golden brown. Serve with a side of roasted potatoes or steamed vegetables for a complete meal.
IN A LARGE SKILLET, OVER MEDIUM HIGH HEAT, HEAT OIL.
COOK PORK CHOPS FOR 2TO 4 MINUTES, TURNING ONCE, UNTIL GOLDEN BROWN.
REDUCE HEAT TO MEDIUM LOWAND COOK FOR 10 TO 12 MINUTES LONGER, TURNING CHOPS OFTEN, UNTIL BROWNEDAND COOKED THROUGH BUT NOT DRY INSIDE.
REMOVE TO HEATED DINNER PLATES ANDKEEP WARM.
ADD REMAINING INGREDIENTS TO SKILLET.
BRING TO A BOIL OVER HIGHHEAT.
COOK 1 TO 2 MINUTES, STIRRING UP BROWN BITS IN BOTTOM OF PAN, UNTILTHICKENED AND SYRUPY.
SPOON OVER CHOPS.
MAKES FOUR SERVINGS.
PER SERVING:305 CALORIES, 38 g PROTEIN, 1 g CARBO, 16 g FAT, 108 mg CHOL, 250 mgSODIUM.
PERCENT OF CALORIES FROM FAT = 47%.
Ingredients
Directions
IN A LARGE SKILLET, OVER MEDIUM HIGH HEAT, HEAT OIL.
COOK PORK CHOPS FOR 2TO 4 MINUTES, TURNING ONCE, UNTIL GOLDEN BROWN.
REDUCE HEAT TO MEDIUM LOWAND COOK FOR 10 TO 12 MINUTES LONGER, TURNING CHOPS OFTEN, UNTIL BROWNEDAND COOKED THROUGH BUT NOT DRY INSIDE.
REMOVE TO HEATED DINNER PLATES ANDKEEP WARM.
ADD REMAINING INGREDIENTS TO SKILLET.
BRING TO A BOIL OVER HIGHHEAT.
COOK 1 TO 2 MINUTES, STIRRING UP BROWN BITS IN BOTTOM OF PAN, UNTILTHICKENED AND SYRUPY.
SPOON OVER CHOPS.
MAKES FOUR SERVINGS.
PER SERVING:305 CALORIES, 38 g PROTEIN, 1 g CARBO, 16 g FAT, 108 mg CHOL, 250 mgSODIUM.
PERCENT OF CALORIES FROM FAT = 47%.
