Home Uncategorized Creamy Herbed Pork Chops Are the Dinner Equivalent of Comfy Slippers

Creamy Herbed Pork Chops Are the Dinner Equivalent of Comfy Slippers

by Sarah

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!


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


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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