Herb-Peppered Pork Chops

Ingredients

• 14.5 ounce chicken broth canned
• 1 tablespoon cornstarch 
• 1.5 teaspoons thyme leaves dried
• 2  garlic cloves minced
• 0.8 teaspoon ground cumin 
• 0.8 teaspoon ground pepper red
• 1 teaspoon ground pepper black
• 0.8 teaspoon lemon pepper 
• 1.5 teaspoons oregano dried
• 2 teaspoons paprika 
• 6 inch pork chops 
• 0.8 teaspoon salt 
• 4 servings garnish: roasted shallots whole
• 2 tablespoons vegetable oil divided
• 2 tablespoons water 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• oven

Directions

1. Brush chops with 1 tablespoon oil, and rub with garlic.
2. Stir together paprika and next 7 ingredients in a small bowl. Rub on chops. Cover and chill 1 hour.
3. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Cook chops in hot oil 3 minutes on each side or until browned.
4. Bake at 350 for 20 minutes or until done.
5. Remove chops from skillet, and keep warm, reserving drippings in skillet.
6. Add broth to reserved drippings, stiring to loose particles; bring to a boil. Boil until reduced to 1 cup (about 10 minutes); skim fat. Stir together cornstarch, water, and Worcestershire sauce. Gradually stir into broth; bring to a boil. Boil, stirring constantly, 1 minute.
7. Serve with chops.
8. Garnish, if desired.