Pork Chops with Herbed Cream Sauce Recipe

4 3 4
Pork Chops with Herbed Cream Sauce Recipe
Pork Chops with Herbed Cream Sauce Recipe photo by Taste of Home
Publisher Photo

Pork Chops with Herbed Cream Sauce Recipe

Read Reviews
4 3 4
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 pork rib chops (1/2 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1 tablespoon 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

In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm.
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.
Originally published as Pork Chops with Herbed Cream Sauce in Country Woman January/February 2000, p37

Nutritional Facts

1 each: 279 calories, 17g fat (5g saturated fat), 68mg cholesterol, 152mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 27g protein.

  • 4 pork rib chops (1/2 inch thick and 7 ounces each)
  • 2 tablespoons canola oil
  • 1 tablespoon 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
  1. In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a 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.
Originally published as Pork Chops with Herbed Cream Sauce in Country Woman January/February 2000, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork Chops with Herbed Cream Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ladyhearts4 User ID: 309164 89893
Reviewed Jan. 16, 2012

"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..."

MY REVIEW
dilbert098 User ID: 3743376 27299
Reviewed Sep. 20, 2010

"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."

MY REVIEW
TheresaEarls User ID: 4806914 37665
Reviewed Jan. 15, 2010

"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."

Loading Image