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Braised Herb Pork Chops Recipe

Braised Herb Pork Chops Recipe photo by Taste of Home

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This herb-packed entree is great for entertaining because it goes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma.

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Braised Herb Pork Chops Recipe

Prep: 30 min. Bake: 1-1/2 hours

Yield: 7 Servings

30 90 120

Ingredients

1/4 cup dried parsley flakes
2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
7 bone-in pork loin chops (1/2 inch thick)
2 tablespoons vegetable oil
2 cups thinly sliced onions
4 large garlic cloves, sliced
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
Hot mashed potatoes

Directions

Combine the first eight ingredients; rub over both sides of pork chops. In a Dutch oven, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes. Add carrots and broth. Bring to a boil; reduce heat.
Return chops to pan. Cover and bake at 325° for 1-1/2 to 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with potatoes. Yield: 7 servings.

Nutritional Facts 1 serving (1 each) equals 284 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 516 mg sodium, 9 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Braised Herb Pork Chops in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Braised Herb Pork Chops

Braised Herb Pork Chops

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Reviewed on Nov. 11, 2012 by Young1s

This recipe was so good!!! The meat was so tender, it slid right off the bone. I did make some minor changes but not much. First of all, I browned the chops in the Dutch oven, instead of a separate pan. Less clean up. Secondly, and this goes towards adjustment, I added extra oil as needed when browning. Added extras to the herbs and onions. Added an extra garlic clove and 2 more cups of broth. And used 40 Baby carrots instead of the 5 medium. I only made these changes because I used 10 chops instead of 7. This one was such a success, that my husband is already begin me to make it again. I only made it two days ago. This one will be in rotation for a long time. Can't thank you enough for the post and for giving me another reason to pull out my Dutch oven.

Reviewed on Mar. 02, 2012 by jmkasprak

Braising is a great way to make tender pork chops. I thought the flavor was lacking a bit. Maybe my spices were getting old? I added some white wine before making gravy to perk things up. The thinly sliced onions disintegrated and gave the gravy an odd look. Overall, it was good.

Reviewed on Apr. 01, 2010 by jennyjordan

This is the BEST way to make pork chops! They come out so tender--and I always add extra carrots to the pan because they come out great too.

Reviewed on Mar. 03, 2010 by rharkless

Best pork chops I've ever made - this recipe is definitely a keeper