How to make it

  • Combine the first eight ingredients; rub over both sides of chops. In a Dutch Oven, brown chops in oil for 2-3 minutes per side. Remove and set aside. In the same pan, saute onions and garlic for a couple minutes. Add carrots and broth. Bring to a boil, reduce heat.
  • Return chops to pan. Cover and bake at 325 for 1-1/2 - 2 hours or until meat and vegetables are tender. Thicken pan juices for gravy if desired. Serve with potatoes. Garnish with fresh chopped parsley.

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