Coat a large 9x13 baking pan with 1 tablespoon of olive oil. Brush tops of pork chops with the last tablespoon of olive oil.
Place marjoram, thyme, dried onion and garlic on each pork chop. Top with dried tomatoes and feta cheese.
Cover with tin foil and bake in a 375 degree oven for 35 minutes or until the meat reaches 145 internal degrees.
Remove from heat, uncover and let rest for 3 minutes. Serve warm.
Notes
SERVING SUGGESTION: Roasted Veggies Toss any root vegetable (except white potatoes) or combination – plus large Brussels sprouts halved lengthwise, cauliflower or broccoli (all should be the same size – beets take a little longer to cook) in olive oil, salt, pepper and choice of herbs/spices (if desired). Spread in a single layer on a baking sheet lined with parchment paper; roast in a preheated 400-degree oven, turning once, until tender. NUTRITION: 390 Calories; 28g Fat (63.5% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 946mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.