Prep Time: 20 minutes
Cook Time: 45 minutes2 tablespoons oil, divided
1 1/2 tablespoons finely chopped garlic
1 teaspoon McCormick® Gourmet Collection® Rubbed Sage
1 teaspoon McCormick® Gourmet Collection® Thyme Leaves
1 teaspoon coarse sea salt
4 bone-in center cut pork chops (about 3/4-inch thick)
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, coarsely chopped (1 1/2 cups)
1/2 cup chicken broth
1/2 cup Riesling wine vinegar
1 tablespoon brown sugar | | 1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add garlic; stirring
almost constantly, cook about 15 minutes or until garlic is golden brown and dry in
texture. Remove from skillet. Set aside. Mix sage, thyme and sea salt in small bowl.
Rub on both sides of pork chops.
2. Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork
chops; cook 8 minutes or until desired doneness, turning once. Remove from skillet;
keep warm.
3. Cook and stir carrots and onions in same skillet 10 minutes or until tender-crisp. Stir
in broth, vinegar, sugar and caramelized garlic. Bring to boil; reduce heat and
simmer 10 minutes or until carrots are tender and liquid is reduced by half. Serve
pork chops with vegetables and sauce.
Makes 4 servings. |
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