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Braised Herb Pork Chops Recipe
Braised Herb Pork Chops Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours
MAKES:7 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours
MAKES: 7 servings


  • 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

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.


  1. 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.
  2. 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.
    Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 165°, stirring occasionally.
    Yield: 7 servings.
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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Reviewed Apr. 27, 2015

"Amazing, great flavor and easy to make! I'll be adding more carrots :)"

Reviewed Jan. 8, 2015

"I agree. Pork chops were fall off the bone tender and I would add more more carrots. They were perfect. This is a new go to recipe for me."

Reviewed Feb. 27, 2014 Edited May. 23, 2014

"This is a 5 star easy to do did add A few additions a small box of portobello mushrooms. Used 3 bone in chops 2 inches thick added 1 cup of beef broth no mustard did't have any not sure if it made that much difference. Next time would add more carrots, more garlic and onions but the meat was really tender without being dry feed 4 people easy. It's a keeper"

Reviewed Nov. 11, 2012

"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 Mar. 2, 2012

"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."

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