Braised Herb Pork Chops
The recipe Braised Herb Pork Chops can be made in approximately 2 hours. For $2.81 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 292 calories, 31g of protein, and 14g of fat. This recipe serves 7. It is brought to you by Taste of Home. 124 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of carrots, rubbed sage, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. Braised Pork Chops, Braised Pork Chops, and Braised Pork Chops are very similar to this recipe.
Servings: 7
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
5 medium carrots, cut into 2-inch pieces
2 cups chicken broth
1/4 cup dried parsley flakes
1 teaspoon dried thyme
4 large garlic cloves, sliced
1 teaspoon ground mustard
2 cups thinly sliced onions
1/2 teaspoon dried oregano
2 teaspoons paprika
1 teaspoon pepper
7 bone-in pork loin chops (1/2 inch thick)
Hot mashed potatoes
1 teaspoon rubbed sage
1/2 teaspoon salt
2 tablespoons vegetable oil
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions 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. 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. Originally published as Braised Herb Pork Chops in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p51 Nutritional Facts 1 serving (1 each) equals 284 calories, 13 g fat (4 g saturated fat), 86 mg cholesterol, 516 mg sodium, 9 g carbohydrate, 3 g fiber, 32 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Remove and set aside. In the same pan, saute onions and garlic for 2 minutes.
3. Add carrots and broth. Bring to a boil; reduce heat.
4. 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.
5. Serve with potatoes.
Nutrition Information:
covered percent of daily need
