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Herb-Glazed Pork Chops


  • 4 thick pork chops
  • salt
  • pepper
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 1/2 tsp. marjoram
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • Ad

  • 2 large garlic cloves
  • 1 cup chopped onion
  • 1/2 cup diced carrot
  • 1 1/2 cups beef broth
  • 1/2 cup water
  • 2/3 cup whipping cream
  • 1/4 cup pimento
  • peppercorns, rinsed, drained
  • salt
  • pepper


Sprinkle pork chops with salt and pepper. Mix thyme, marjoram and paprika in small bowl. Press herb mixture onto both sides of pork chops.

Melt butter with oil in heavy skillet over medium-low heat. Add garlic and stir until golden; discard. Add pork and brown on both sides. Remove from skillet and set aside. Add onion and carrot and stir until lightly browned, 2-3 minutes. Blend in broth and bring to a boil. Return the pork to the skillet. Cover and simmer gently about 25 minutes. Remove chops from skillet.

Increase heat to high. Whisk in cream, scraping up any brown bits and boil until sauce thickens, about 2 minutes. Stir in pimento and peppercorns. Season with salt & pepper; spoon sauce over chops and serve immediately. Serves 4.


By Robin from Washington, IA

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