In a cup, combine seasonings; sprinkle over pork chops.
Heat a little olive oil in a non-stick skillet with a tight-fitting lid over medium-high heat; add pork
chops and brown on both sides. Add 3/4 cup of chicken broth; bring to a boil then reduce heat, cover
and simmer for 45 to 60 minutes or until chops are fork-tender; remove from skillet and keep warm.
In a cup, combine cornstarch and remaining broth until smooth; stir into skillet juices and bring to a
boil; cook and stir for 2 minutes or until thickened.
Serve over pork chops.