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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
This recipe is:
Quick
Nutritional Analysis: 1 pork chop with 2 tablespoons sauce equals 278 calories, 17 g fat (5 g saturated fat), 69 mg cholesterol, 156 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.
Originally published as Pork Chops with Herbed Cream Sauce in Country Woman January/February 2000, p37
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Reviewed on Jan. 16, 2012 by ladyhearts4
I have make this often. I double the cream sauce, and have tried bonless pork chops also. This is in our folder called guest worthy, Cause it taste fancy...
Reviewed on Sep. 20, 2010 by dilbert098
This was great spur of the moment dinner choice! Sauce was creamy and the meat was tender. We used pork rib chops, cook the meat longer for bone in.
Reviewed on Jan. 15, 2010 by TheresaEarls
I love this recipe. I especially love how wonderful it smells while cooking. For the seasonings I used all three at a 1/8 teaspoon each. I will definitely make this recipe again and again.
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