2 teaspoons salt
1 clove garlic, diced
1 tablespoon butter, melted
1 teaspoon dried parsley
1/4 teaspoon ground dried basil
1/4 teaspoon ground cinnamon
8 boneless pork chops
3 tablespoons olive oil
1 pound Italian-style sausage, cut in half
2 carrots, sliced
2 onions, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 tablespoons olive oil
Brush chops with salt and garlic; place in heavy-duty plastic bag. Seal bag and shake to coat.
Heat olive oil in skillet over medium heat. Cook chops, turning frequently, about 5 minutes on each side or until golden. Remove chops from skillet.
Return chops to skillet, occasionally stirring with bay leaves; cook about 10 minutes or until chops are tender. Remove chops and sprinkle with seasoned salt and garlic salt. Add butter, parsley, basil, cinnamon, thyme, rosemary, marjoram and rosemary. Pour oil and season with salt and garlic salt. Place chops on rack in slow-cooker or microwave oven. Pour remaining olive oil into skillet; stir in sausage, carrots, onions, basil, oregano, rosemary, marjoram and thyme. Cook about 2 minutes on each side or until browned and crispy. Serve hot.
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