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.
- 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
- 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.
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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