1/2 cup olive oil
1 cup thinly sliced onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary sprigs
1 teaspoon dried rosemary petals
Salt and pepper to taste
6 pounds boneless pork chops
Heat olive oil in large skillet over medium heat. Saute onion for 5 minutes, turning once. Stir in garlic, oregano, basil, rosemary, sage, rosemary sprigs, rosemary petals, salt and pepper; cook and stir for 3 minutes. Add pork chops and cook over medium heat for 5 minutes, turning once. Remove chops from skillet; sprinkle with olive oil mixture; continue cooking over medium heat for 3 minutes. Add olive oil mixture, carrots, parsley and herbs. Reduce heat to low; cook and stir for 1 minute or until vegetables are tender.