Spices & Herb Rubbed Pork Chops
The pork chops are seasoned all over with a bold rub mixture. Easy to make and brings tons of flavours to your meal.
- 2 pork chops, around 1.3-1.5cm thick apiece
- ¼ teaspoon sugar
- 2 tablespoon broth/water
- 1 tablespoon sherry
- 2 teaspoon of cooking oil
Herbs & Spices – FinaMill it !
- 1 teaspoon dried parsley
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- ¼ teaspoon dried garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes
For the Marinade
1.In a small bowl, combine freshly ground (using FinaMill) parsley, marjoram, sage, garlic, salt, pepper and sugar. Brush both sides of pork chops with 1 teaspoon oil; rub with herb mixture.
2.In a large nonstick frying pan, cook chops in 1 teaspoon of oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
3.Add broth and sherry to the pan, stirring to loosen browned bits. Bring to a boil.
4.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.