Brush chops with 1 tablespoon oil, and rub with garlic.
Stir together paprika and next 7 ingredients in a small bowl. Rub on chops. Cover and chill 1 hour.
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.
Bake at 350° for 20 minutes or until done. Remove chops from skillet, and keep warm, reserving drippings in skillet.
Add broth to reserved drippings, stirring to loosen 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. Serve with chops. Garnish, if desired.
For Herb-Peppered Pork Chops, you can substitute 4 (1 1/2-inch-thick) pork chops for veal chops, and 1 (14 1/2-ounce) can chicken broth for beef broth.
Great spicy flavor to the chops -- used boneless pork chops in place of veal chops. The sauce has great flavor - my sauce got a little too thick, so thinned it with a splash of white wine. Great meal for family or for company.