Herb-Peppered Veal Chops

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.