The marjoram is there only to emphasize the pork flavor; the flavor of the herb itself should not be obvious. Baking, instead of continuing frying, after the initial searing produces a juicier result with lean pork.


Heat oven to 425 degrees F. Trim excess fat from chops and reserve. Score remaining fat on chops.

Render the reserved pork fat in a frying pan. Sear the chops in the fat until golden on all sides.

When the chops are seared, place them in a shallow baking pan large enough to hold them in a single layer without crowding. Sprinkle with salt and pepper, then very lightly with dried marjoram.

Place in oven and bake for 25 to 35 minutes depending on thickness, until an internal temperature of 160 degrees F.

Serve with pan juices poured over.

Serves 2