Creamy Herbed Pork Chops

Creamy Herbed Pork Chops

Made  times
Cassie 7

"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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35 m servings 601 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 43.6 g
  • 67%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 265 Ratings

Most helpful positive review

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!

Most helpful critical review

It was okay. In my husbands words, "it wasn't anything special"

Most helpful
Most positive
Least positive

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!

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 re...

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 h...

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 hate when people rate then change the recipe. I made it exactly as written "but" I only had thin bone in pork chops - cooked them for half the time and the flavor of this gravy was incredible....

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 ...

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!

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...

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

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