1/2  teaspoon dried marjoram
1/8  teaspoon onion powder
1/8  teaspoon garlic powder
1/8  teaspoon pepper
    4  pork chops (bone-in, or boneless and 3/4 inch thick)
    1  teaspoon olive or canola oil
1/2  cup water
    2  teaspoons cornstarch
1/4  cup reduced-sodium chicken broth

Combine seasonings; sprinkle over pork chops.  In a nonstick skillet, cook chops in oil until browned on both sides.  Add water.  Bring to a boil.  Reduce heat; cover and simmer for 45-60 minutes or until tender.  Remove meat and keep warm.  Combine cornstarch and broth until smooth; stir into cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve over pork chips.  Yield: 4 servings.