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
- 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
- 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.
- 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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