Braised Herb Pork Chops

Submitted by Larawithoutau

"From Taste of Home: This herb-packed entrée is great for entertaining because it goes together quickly and bakes for 2 hours. I changed the recipe slightly, replacing half of the broth with wine. These are fall-apart tender, one dish deliciousness."

 

• Ready In: 2hrs
• Ingredients: 15
• Yields: 7 Pork Chops
• Serves: 7

ingredients

• 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 pork loin chops with bone (1/2 inch thick)
• 2 tablespoons vegetable oil
• 2 cups thinly sliced onions
• 4 large garlic cloves, minced
• 5 medium carrots, peeled and cut into 2-inch pieces
• 1 cup chicken broth
• 1 cup dry white wine (such as Pinot Grigio)
• hot mashed potatoes (optional)

directions

1. Combine the first seven ingredients; rub over both sides of pork chops. In a large cast iron pan, brown chops in oil for 2-3 minutes on each side. Remove and set aside. In the same pan, sauté onions and garlic for 2 minutes. Add carrots and broth & wine. 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 mashed potatoes, if desired.