Recipe by Cassie
"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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thick-cut pork chops
Montreal steak seasoning, or to taste
2 1/2 tablespoons
all-purpose flour, or as needed
instant beef bouillon granules
freshly ground black pepper
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!
It was okay. In my husbands words, "it wasn't anything special"
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!
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.
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!
This basic recipe is my Mom's pan gravy from when I was a kid, only it was sixty+ years ago and I could never put it together-till Cassie came along! I recognized it immediately. I love when I find a 'core' recipe on this site that I can improvise with. Cassie, I am deeply in your debt. And the addition of the 'modern' seasoning and grilling mixes and the herbs-well that's just a genius cook playing with her food! God, you could use practically any blend on your meat for pan frying or dry roasting with plenty extra for the potatoes. We are fans of Weber's grilling mixes....my wife is nuts for "kickin Chicken", I like'm all, but am really up for the Mesquite one. Might need to change from Basil to another herb on occasion, but golly this is soooo cool! Rosemary would be nifty. OK guys, here's the plan. Everybody rate Cassie's recipe with five stars and sent in all your wild ideas on ways you changed it. Drive the 'recipe changer' haters crazy! I'm going to play with my food now.
I usually don't rate a recipe if I have to change it but this recipe has great beginnings! I was out of beef bouillon so I left it out and changed the amount of basil from 1 3/4 tsp. to 1 tsp. I was afraid it was to much basil for our taste. I added a dash of onion powder and garlic powder. I ended up adding more milk because the gravy was a little thick. It tasted great-the pork was tender and juicy. I will definitely be making it again. Next time I'll try some diced onion, minced garlic and maybe some mushrooms.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Herbed Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 393
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