Pork Chops with Herbed Cream Sauce
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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
Ingredients
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4 pork rib chops (1/2 inch thick and 7 ounces each)
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2 tablespoons canola oil
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1 tablespoon all-purpose flour
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1/2 teaspoon beef bouillon granules
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1 tablespoon minced fresh parsley
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1/2 teaspoon dried basil, thyme or tarragon
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2/3 cup whole milk or half-and-half cream
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2 tablespoons water
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1/8 to 1/4 teaspoon pepper
Directions
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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.
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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.
Nutrition Facts
1 each: 279 calories, 17g fat (5g saturated fat), 68mg cholesterol, 152mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 27g protein.
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