Pork Chops with Herbed Cream Sauce Recipe
Pork Chops with Herbed Cream Sauce Recipe photo by Taste of Home

Pork Chops with Herbed Cream Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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.


  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.
Originally published as Pork Chops with Herbed Cream Sauce in Country Woman January/February 2000, p37

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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..."

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."

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."

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