4 pork center cut chops
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/2 cup plus 1 tablespoon water, divided
1 tablespoon cornstarch
2 tablespoons chopped parsley
Servings: 4
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add pork chops and cook 10 minutes or until slightly browned, turning once. Combine marjoram, garlic salt, onion powder and pepper, sprinkle over pork. Add 1/2 cup water to skillet; cover, reducing heat and cook 20 minutes or until pork reaches an internal temperature of 160ºF. Remove chops. Combine cornstarch and remaining 1 tablespoon water. Add to pan juices; cook until thickened and translucent, stirring constantly. Pour sauce over chops and sprinkle with parsley.
Notes: Preparation: Pan-Broil
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/2 cup plus 1 tablespoon water, divided
1 tablespoon cornstarch
2 tablespoons chopped parsley
Servings: 4
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Add pork chops and cook 10 minutes or until slightly browned, turning once. Combine marjoram, garlic salt, onion powder and pepper, sprinkle over pork. Add 1/2 cup water to skillet; cover, reducing heat and cook 20 minutes or until pork reaches an internal temperature of 160ºF. Remove chops. Combine cornstarch and remaining 1 tablespoon water. Add to pan juices; cook until thickened and translucent, stirring constantly. Pour sauce over chops and sprinkle with parsley.
Notes: Preparation: Pan-Broil
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