Creamy Herbed Pork Chops

Our family isn't a big fan of pork chops. It's interesting to me because as a child, I was. One of my favorite meals as a child was pork chops cooked with mushroom soup over them. (Yes, that was about the extent of my mothers cooking... LOL). But I loved it!

My husband has never cared for pork chops. When we were first married (at age 18 and 19) I would make them the way I loved as a child and although he would eat them, he let me know it wasn't a favorite food of his. In the past 15 years I typically make pork chops about once every 6 months and use a creamy chive sauce, a mushroom sour cream sauce or we grill them. Once every 2-3 years we may have them breaded. What I've found in the last 3 years or so is that I've become very sensitive to the 'farm' and 'pork' flavor of pork products. While I still enjoy bacon and I like ham on certain sandwiches and stuffed chicken breasts, I can't really stand to eat pork chops, much to my husbands joy. He would be happy if we never had them again! LOL.

But the kids still like them, and they LOVE the sauces I prepare with them. We love the different sauces so much that I usually substitute chicken breast for the pork and serve it as a new poultry recipe instead.

When I saw this recipe I decided to add it to my collection for two reasons. 1. I still make pork chops about every 6 months and this one will be a great addition. 2. It's similar to the recipes I currently make and the kids love them. I know they'll like this one too... and I'm pretty sure I'll be using it with chicken in the future as well!

Creamy Herbed Pork Chops

4 pork chops, cut 3/4 inch thick
1 T butter
1/3 finely chopped carrot
1 T. parsley
2 t. flour
1/2 t. dried basil, thyme or tarragon, crushed
1/2 t. instant beef bouillon (or 1 cube)
2/3 c. milk or light cream
2 T. water

Sprinkle chops with salt and pepper. Brown in butter for 5 minutes on 1 side. Flip and add carrots. Cook 5-7 more minutes. Remove chops and reserve drippings and carrots.

For sauce, stir in parsley, flour, spice, bouillon and 1/4 t. pepper. Add milk all at once. Cook and stir till thick and bubbly. Stir in water. Return chops to sauce and heat through.Print Friendly and PDF