Creamy Herbed Pork Chops
- 4 Pork Chops 3/4" thick
- 1 Tbsp Oleo or butter
- 1/3 Cup of finely chopped Carrot
- 1 Tbsp snipped Parsley
- 2 tsp Flour
- 1/2 tsp dried Basil
- 1/2 tsp of Tarragon
- 1/2 tsp instant Beef Bouillon
- 2/3 Cup Skim Milk
- 2 Tbsp of Dry Wine
- Salt and Pepper
Trim fat off Pork Chops and sprinkle with salt and pepper. Cook in a large skillet 5 minutes in butter over medium heat. Turn Pork Chops and add Carrots and cook for 5 to 7 minutes until no pink remains. Remove Pork Chops and reserve the drippings and Carrots.
For Sauce stir Parsley, Herbs, Flour, Bouillon, and 1/4 tsp of Pepper into Drippings and Carrots. Add Milk all at once. Stir and cook until thick.
Stir in Wine.
Return Pork Chops to skillet and heat through
To Serve - Spoon Sauce over Pork Chops