Review of last recipe - Herbed Bottom Round Roast - Too boring to photograph!

TODAY'S RECIPE - HERB GLAZED PORK CHOPS
Serves 2

2 1" thick pork chops
coarse salt
cracked black pepper
1/2 tsp dried thyme, crumbled
1/2 tsp paprika
1/4 tsp dried marjoram, crumbled

1 tbsp butter
1 tbsp olive oil
1 large clove garlic
1/2 cup chopped onion
1/4 cup diced carrot
1/2 cup beef broth
1/4 cup dry white wine

1/3 cup whipping cram
1/4 cup diced pimiento
1/2 tsp crushed green peppercorns; rinsed and drained

Sprinkle pork chops on both sides with coarse salt and cracked black pepper.  Mix thyme, paprika and marjoram in small bowl.  Press herb mixture onto both sides of pork chops.

Melt butter and with oil in heavy small skillet over medium-low heat.  Add garlic and stir until golden; discard. Add pork and brown on both sides.  Remove form skillet and set aside.  Add onion and carrot and stir until lightly browned; 2-3 minutes.  Blend in broth and wine and bring to boil.  Return pork to skillet.  Cover and simmer gently until thermometer inserted in thickest portion of chops registers 170 degrees; about 25 minutes.

Remove pork chops form skillet.  Increase heat to high.  Whisk in cream; scraping up any browned bits, and boil until sauce thickens; about 2 minutes.  Stir in pimiento and peppercorns.  Season with salt and pepper.  Spooon sauce over chops and serve immediately.