 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
|
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. 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:
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. Yield: 7 servings.
|
|