Herbed Pork Chops

IN A LARGE SKILLET, OVER MEDIUM HIGH HEAT, HEAT OIL. COOK PORK CHOPS FOR 2 TO 4 MINUTES, TURNING ONCE, UNTIL GOLDEN BROWN. REDUCE HEAT TO MEDIUM LOW AND COOK FOR 10 TO 12 MINUTES LONGER, TURNING CHOPS OFTEN, UNTIL BROWNED AND COOKED THROUGH BUT NOT DRY INSIDE. REMOVE TO HEATED DINNER PLATES AND KEEP WARM. ADD REMAINING INGREDIENTS TO SKILLET. BRING TO A BOIL OVER HIGH HEAT. COOK 1 TO 2 MINUTES, STIRRING UP BROWN BITS IN BOTTOM OF PAN, UNTIL THICKENED 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 mg SODIUM. PERCENT OF CALORIES FROM FAT = 47%. Posted to MM-Recipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson) on Jan 6, 1998