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Braised Herb Pork Chops

These herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. —Darci Truax, Billings, Montana
  • Total Time
    Prep: 30 min. Bake: 1-1/2 hours
  • Makes
    7 servings

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
  • Chopped fresh thyme, optional

Directions

  • Combine the first 8 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° until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme.
    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 145°, stirring occasionally.
Nutrition Facts
1 serving: 284 calories, 13g fat (4g saturated fat), 86mg cholesterol, 516mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 32g protein.

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