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Braised Herb Pork Chops

 Braised Herb Pork Chops
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.
7 ServingsPrep: 30 min. Bake: 1-1/2 hours

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.

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Braised Herb Pork Chops (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.