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CREAMY HERBED PORK CHOPS ARE THE DINNER EQUIVALENT OF COMFY SLIPPERS

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CREAMY HERBED PORK CHOPS ARE THE DINNER EQUIVALENT OF COMFY SLIPPERS

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These awesome pork chops will definitely bring a smile to your face! This dish was just what I needed today. The combination of tender pork chops covered with creamy sauce is just amazing. Give this one a try and make dinner with your loved one’s extra special. Just follow the steps and you are good-to-go!

Ingredients: 

4 large (blank)s thick-cut pork chops

1 teaspoon Montreal steak seasoning, or to taste

½ cup butter, divided

2 ½ tablespoons all-purpose flour, or as needed

1 tablespoon dried basil

1 teaspoon instant beef bouillon granules

1 teaspoon freshly ground black pepper

2 cups of milk

Directions: 

Step 1: Place the pork chops on a clean plate.

Step 2: Season all sides of the chops with Montreal steak seasoning.

Step 3: Place a large skillet on the stove and turn the heat to medium.

Step 4: Add in 2 tablespoons of butter and allow it to melt completely.

Step 5: Add in the seasoned pork chops and cook for 7 to 10 minutes or until medium-rare and the color turns brown. You can use a thermometer to check the doneness of the chops. It should read 63 degrees C or 145 degrees F.

Step 6: Add in the rest of the butter if it becomes a little dry. Continue cooking until the chops are cooked through.

Step 7: Remove the cooked pork chops and place them on a clean plate.

Step 8: Put the skillet back to the stove and turn the heat to medium-high.

Step 9: In a medium mixing bowl, add in the flour, beef bouillon, and basil. Stir until well mixed.

Step 10: Add in the black upper into the skillet and cook for 1 minute while stirring.

Step 11: Add in the flour and bouillon mixture and cook for 2 minutes or until the color turns brown.

Step 12: Pour in the milk and cook for 4 to 6 minutes or until it becomes thick and creamy.

Step 13: Turn off the heat. Pour the sauce on top of the cooked chops.

Step 14: Serve and enjoy!

Nutrition Facts: 

Per Serving: 600.7 calories; protein 40.3g 81% DV; carbohydrates 10.9g 4% DV; fat 43.6g 67% DV; cholesterol 165.4mg 55% DV; sodium 620.6mg 25% DV.

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