Never serve a dry pork chop again! These pork loin chops are braised low and slow in a heavy Dutch oven with vegetables for a simple and nourishing dinner.
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 canola oil
2 cups thinly sliced onions
4 large garlic cloves, sliced
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
Optional: Hot mashed potatoes and chopped fresh thyme
Instructions
1Season and brown pork chops
2Combine seasonings and rub all over the pork chops. Heat oil in an oven-safe Dutch oven over medium-high. Cook the chops for two to three minutes per side, until golden brown. Remove the chops and add the onions and garlic. Saute for two minutes or until aromatic and beginning to soften. Add the carrots and broth and bring to a boil.
3Braise meat and vegetables until tender.
4Add the pork chops to the Dutch oven. Cover and bake at 325°F for 1-1/2 to 2 hours until the meat and vegetables are tender. You can remove the meat and vegetables and reduce the pan sauce to thicken. Serve with mashed potatoes (or see other suggestions below) and a sprinkle of fresh thyme leaves.
