Wendell found the recipe for this dish here. It was really ono, but I think it would've been better if had some garlic too.
4 thick-cut pork chops
1 tsp Montreal steak seasoning
1/2 c butter, divided
2 1/2 tbs flour
1 tbs dried basil
1 tsp instant beef bouillon granules
1 tsp ground black pepper
2 c milk
Season pork chops on all sides with Montreal steak seasoning.
Melt 2 tbs butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. Add remaining butter to the pan as needed so that about 3 tbs pan drippings remain. Transfer pork chops to plate and return skillet to medium-high heat.
Mix flour, basil and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings. Cook for 1 minute. Add flour mixture and cook, stirring constantly until browned, about 2 minutes. Pour milk into flour mixture and stir constantly until thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.