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Creamy Herbed Pork Chops


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  • 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



Step 1

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


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