Creamy Herbed Pork Chops Recipe - Allrecipes.com
Creamy Herbed Pork Chops Recipe
  • READY IN 35 mins

Creamy Herbed Pork Chops

Recipe by  

"This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons 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. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2013

This was superb! I pan fried thick center loin pork chops in the butter. They came out to perfection, and the pan drippings were perfect for the gravy. Some of us have to fiddle with these recipes, and it was no exception in this case. I added Herbs de Provence to the gravy that took it over the top! I would also suggest that the beef bouillon is not needed as I think it would overpower the pork flavor. The chops were moist and tender at 9 minutes per side on a medium gas heat. All in all, simple and delicious!

 
Most Helpful Critical Review
Jan 19, 2014

Very good, but can be a bit salty.

 
Jan 28, 2014

I just browned the pork chops and made the sauce as directed then put everything in a casserole dish. Baked, covered, at 350F for 1 hour. Very tender and tasted great!

 
Dec 09, 2013

If this isn't comfort food, I don't know what is. I poured the "sauce" over mashed potatoes. NO leftovers. My kids and husband actually asked why didn't I just double this recipe so they could have had more.

 
Mar 03, 2014

This was the best pork chop recipe I've tried yet! I used canola oil instead of butter (not as much) and chicken bouillon since I didn't have beef. I will definitely be making this again!

 
Jan 19, 2014

Very good and easy to make. I will be very careful next time to use very little of the montreal seasoning (a bit salty). The gravy was excellent on mashed potatoes. Will make again

 
Feb 20, 2014

I followed this almost exactly, except I didn't measure the Montreal Steak seasoning...I just sprinkled it on both sides of the pork and I think it was less than a teaspoon. The basil and steak seasoning work great together in this recipe. It was DELICIOUS and I will make it again!!

 
Feb 04, 2014

My entire family loved this. I made exactly as written except I left out the bouillon (it was plenty salty without it) and I sauteed some fresh mushrooms to put in the gravy. I thought the gravy was a little too white/cream for me, so next time I may try some beef broth and a splash of heavy cream in place of the milk. Overall, though, it was a hit.

 

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Nutrition

  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 594 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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