The toasted, somewhat bitter, flavor of caramelized garlic is well suited to the fruity and tangy taste of Riesling vinegar in the sauce that accompanies sage and thyme-seasoned pork chops.
20m
PREP TIME
45m
COOK TIME
355
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 2 tablespoons oil, divided
- 1 1/2 tablespoons finely chopped garlic
- 1 teaspoon McCormick Gourmet™ Organic Rubbed Sage
- 1 teaspoon McCormick® Sea Salt Grinder
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 4 bone-in center-cut pork chops, about 3/4-inch thick
- 3 medium carrots, peeled and thinly sliced
- 1 large yellow onion, coarsely chopped (1 1/2 cups)
- 1/2 cup chicken stock
- 1/2 cup Riesling wine vinegar
- 1 tablespoon brown sugar
INSTRUCTIONS
- 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
- 2 Mix sage, sea salt and thyme in small bowl. Rub on both sides of pork chops
- 3 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
- 4 Cook and stir carrots and onions in same skillet 10 minutes or until tender-crisp. Stir in chicken stock, vinegar, sugar and caramelized garlic. Bring to boil. Reduce heat to low; simmer 10 minutes or until carrots are tender and liquid is reduced by half. Serve pork chops with vegetables and sauce
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