Thursday, February 28, 2013

Creamy Herbed Pork Chops

(adapted from

4 pork chops (about 2 lbs total)
1 t Montreal steak seasoning, or to taste (see copycat recipe below)
1/2 c butter (1 stick), divided
2 T flour, or as needed
1 T dried basil
1 t pepper, or to taste
2 c milk

Season pork chops on all sides with Montreal steak seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops until browned and slightly pink in the center, about 5 minutes per side. Add remaining butter to the pan as needed so that about 3 tablespoons of pan drippings remain when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat. Mix flour and basil together in a bowl. Stir 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, about 4 to 6 minutes. Pour gravy over pork chops and serve. (If your gravy turns out lumpy, try putting it in your blender and giving it a whirl. That should take care of the lumps, unless your gravy is too thick.)

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