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Braised Herb Pork Chops Recipe

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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 (3)

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Braised Herb Pork Chops

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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.