1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 pound pork chops
1 large onion, sliced
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons dried minced onion
1 teaspoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon paprika
Heat oil in a large saucepan over medium heat. Brown chops in oil for about 15 minutes, or until no longer pink. Remove from oil, and set aside.
Heat olive oil in a large skillet over medium heat. Saute onions and salt, thyme, basil, oregano, rosemary, sage and black pepper in oil until tender. Stir in vegetable oil, browning well.
Spoon beef into chops. Fry for about 6 to 8 minutes in the oil.
Pour meat into a medium serving dish. Top with onions and parsley. Sprinkle with Worcestershire sauce and Worcestershire sauce. Layer with paprika.
Cover dish with aluminum foil. Refrigerate 20 minutes before serving.