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