Pork Chops with Herbed Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is perfect for a spur-of-the-moment lunch or as a no-fuss entree for a special Sunday dinner. The meat cooks up moist and tender, and the bouillon lends instant flavor to the gravy.Edith Ruth Muldoon, Baldwin, New York Ingredients:
4 pork rib chops (1/2 inch thick and 7 ounces each) |
2 tablespoons canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon beef bouillon granules |
1 tablespoon minced fresh parsley |
1/2 teaspoon dried basil, thyme or tarragon |
2/3 cup whole milk or half-and-half cream |
2 tablespoons water |
1/8 to 1/4 teaspoon pepper |
Directions:
1. In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
2. Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Yield: 4 servings.
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