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6 pork chops 3/4" thick
1 tbsp lemon juice
1 tbsp mustard (prepared)
1 tsp marjoram
1 tsp oregano
1 tsp thyme
1 tbsp rosemary
Combine all herbs with mustard and lemon juice to form a paste. Rub herb paste on both sides of pork chops. Seal chops in a plastic bag and chill for 2 hours. Pan fry or broil pork chops for 10 minutes or until juices run clear. If using dried herbs, only use one half the amounts listed. | 