Sunday, July 31, 2016

Wendell's Creamy Herbed Pork Chops

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. 


K and S said...


Susie said...

Wow looks really good. I need more pork recipes. Will have to try this one.

Honolulu Aunty said...


jalna said...

It was good, Kat!

I think you'll like it, Susie.

Hope you get to try it, Aunty.

Leslie's pics said...

i wonder if it will taste better (or worse?!) if you use the better than boullion thingy. I like that, i use it all the time after you told me about it

jalna said...

Ohhh, I think better, Les!