The toasted, somewhat bitter, flavor of caramelized garlic is well suited to the fruity and tangy taste of Riesling vinegar in the sauce that accompanies sage and thyme-seasoned pork chops.
Heat 1 tablespoon of the oil in large skillet on medium heat. Add garlic; stirring almost constantly, cook about 15 minutes or until garlic is golden brown and dry in texture. Remove from skillet. Set aside
Mix sage, sea salt and thyme in small bowl. Rub on both sides of pork chops
Heat remaining 1 tablespoon oil in same skillet on medium-high heat. Add pork chops; cook 8 minutes or until desired doneness, turning once. Remove from skillet; keep warm
Cook and stir carrots and onions in same skillet 10 minutes or until tender-crisp. Stir in chicken stock, vinegar, sugar and caramelized garlic. Bring to boil. Reduce heat to low; simmer 10 minutes or until carrots are tender and liquid is reduced by half. Serve pork chops with vegetables and sauce