Review of last recipe - Rich Chocolate Caramels (photo above) - They did not come out soft and chewy, but more like fudge, so I will not be keeping this recipe.  Just a note that I don't often make candy, so maybe I did something wrong (?).

TODAY'S RECIPE - HERB GLAZED PORK CHOPS
Serves 2

2  1" thick pork chops
coarse salt and 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 cream
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 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 from 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. 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. Spoon sauce over chops and serve immediately.