6 lean pork chops, 1 o 1 1/2 inch thick
3 tbsp. Tamari or soya sauce
1 1/2 tsp. cornstarch or flour
1 clove garlic, minced (or 1 tsp. powdered garlic)
3/4 tsp. rosemary
3/4 tsp. thyme
3/4 tsp. tarragon
3/4 tsp. oregano
3/4 tsp. sage
3/4 tsp. basil
Salt & fresh ground black pepper to taste

Puncture chops with tines of a fork at intervals of 1/4 inches. Rub well with cornstarch. Place Tamari, herbs, garlic and pepper in a shallow bowl. Marinate chops for at least 2 hours (preferably overnight). Turn often. Place chops in a skillet with 3/4 cup water, cover and simmer very gently or 45 minutes. Remove chops to platter. Add water or 1/4 cups white wine to make gravy of consistency desired. Heat and pour over chops.