Friday, April 25, 2008

Pork Chops with Herby Cream Sauce

I decided to make a pork dish since we got a large tenderloin on sale and cut it into chops. I had found this recipe in the Taste of Home cookbook I had borrowed from the library. I'm not a big fan of pork chops, so I thought the sauce would help the flavor.

This was a really simple recipe to make. The only problem was that neither one of us felt that the cream sauce had enough flavour for our tastes. I'll try this recipe again, but try a full tablespoon of beef bullion (a whole cube instead of half) and either up the amount of herbs, or put in a bit of garlic...garlic would be nice...mmmmmmm!!

Anyway, we both liked it, just iddn't feel like it had as much flavor as we would have liked.

Pork Chops with Herby Cream Sauce

2 tablespoons vegetable oil

4 pork chops

1 tablespoon all-purpose flour

½ teaspoon beef bullion (½ cube)

1 tablespoon minced parsley

½ tablespoon basil, thyme, or tarragon

2/3 cup milk or half-and-half

2 tablespoons water


  1. In large skillet, heat vegetable oil and cook pork chops until browned and 160°F internal temperature.
  2. Drain and set pork chops aside.
  3. Cook flour, parsley, and basil/thyme/tarragon for a minute or two.
  4. Slowly add milk, water, pepper, and beef bullion. Whisk together.
  5. Bring to a boil, cooking and whisking for about 2 minutes or until thickened.
  6. Pour over pork chops.


Made by Lena