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
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
Reviews
I created an account just so I could rate this recipe and save others the pain. I used Costco pork chops, 7 of them or half a package, and followed the recipe exactly as directed. I don't know what the people rating this recipe have eaten in the past but this recipe was awful. I brined by pork chops for 8 hours, as I usually do,
Pretty good. I skipped the oregano but used smoked paprika instead of regular. Carrots and chops came out fantastic. Use a fat separator and make some gravy out of that leftover juice. It came out fantastic.
I followed the recipe exactly as written and my daughter licked her plate. Enough said.....
Absolutely delicious , skipped the oregano, otherwisemade exactly as written. Perfect
Amazing, great flavor and easy to make! I'll be adding more carrots :)
I agree. Pork chops were fall off the bone tender and I would add more more carrots. They were perfect. This is a new go to recipe for me.
This is a 5 star easy to do did add A few additions a small box of portobello mushrooms. Used 3 bone in chops 2 inches thick added 1 cup of beef broth no mustard did't have any not sure if it made that much difference. Next time would add more carrots, more garlic and onions but the meat was really tender without being dry feed 4 people easy. It's a keeper
This recipe was so good!!! The meat was so tender, it slid right off the bone. I did make some minor changes but not much. First of all, I browned the chops in the Dutch oven, instead of a separate pan. Less clean up. Secondly, and this goes towards adjustment, I added extra oil as needed when browning. Added extras to the herbs and onions. Added an extra garlic clove and 2 more cups of broth. And used 40 Baby carrots instead of the 5 medium. I only made these changes because I used 10 chops instead of 7. This one was such a success, that my husband is already begin me to make it again. I only made it two days ago. This one will be in rotation for a long time. Can't thank you enough for the post and for giving me another reason to pull out my Dutch oven.
Braising is a great way to make tender pork chops. I thought the flavor was lacking a bit. Maybe my spices were getting old? I added some white wine before making gravy to perk things up. The thinly sliced onions disintegrated and gave the gravy an odd look. Overall, it was good.
This is the BEST way to make pork chops! They come out so tender--and I always add extra carrots to the pan because they come out great too.