Braised Herb Pork Chops

• 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

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. 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.
2. Return chops to pan. Cover and bake at 325u0b0 until meat and vegetables are tender, 1-1/2 to 2 hours. If desired, thicken pan juices. Serve with potatoes and if desired, top with chopped fresh thyme.
3. Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in pork reads 145u0b0, stirring occasionally.

parsley flakes, paprika, sage, thyme, ground mustard, pepper, salt, oregano, chops, vegetable oil, onions, garlic, carrots, chicken broth, potatoes, fresh thyme

Taken from www.tasteofhome.com/recipes/braised-herb-pork-chops/ (may not work)