Braised Herb Pork Chops

• 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 pork loin chops with bone (1/2 inch thick)
• 2 tablespoons vegetable oil
• 2 cups thinly sliced onions
• 4 large garlic cloves, minced
• 5 medium carrots, peeled and cut into 2-inch pieces
• 1 cup chicken broth
• 1 cup dry white wine (such as Pinot Grigio)
• hot mashed potatoes (optional)

1. Combine the first seven ingredients; rub over both sides of pork chops. In a large cast iron pan, 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 & wine. Bring to a boil; reduce heat.
2. Return chops to pan. Cover and bake at 325u0b0 for 1-1/2 to 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with mashed potatoes, if desired.

paprika, sage, thyme, ground mustard, pepper, salt, oregano, pork loin chops with bone, vegetable oil, onions, garlic, carrots, chicken broth, white wine, potatoes

Taken from www.food.com/recipe/braised-herb-pork-chops-527219 (may not work)