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Pork Chops with Herbed Cream Sauce

 Pork Chops with Herbed Cream Sauce
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 ServingsPrep/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 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.
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.