Wednesday, November 19, 2014

Yummy Recipe Wednesday! (Creamy Herb Pork Chops)

Hello again food lovers and welcome to another Yummy Recipe Wednesday. So as I was sitting here trying to decide what recipe to post today, I realized that I post a pork chop recipe about once per month. This is definitely not something that I planned but it somehow worked out that way so I’m continuing this pattern with another delicious pork chop recipe today. Today’s recipe is yet another super simple recipe and as with everything I post on here it’s absolutely delicious. My only suggestion with today’s recipe is to use the steak seasoning sparingly or you could end up with a very salty dish. There’s really not much else to say about this one, the flavors speak for themselves. Give this a try and I’m sure it’ll become a regular recipe in your dinner rotation. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter so you don’t miss a single new post.

Creamy Herb Pork Chops

  • 4 Thick-Cut Pork Chops
  • 1 tsp Montreal Steak Seasoning, to taste
  • 1/2 cup butter, divided
  • 2 1/2 Tbsp All-Purpose Flour, or as needed
  • 1 Tbsp Dried Basil
  • 1 tsp Instant Beef Bouillon Granules
  • 1 tsp Freshly Ground Black Pepper
  • 2 cups Milk

1. Season the pork chops on all sides with Montreal steak seasoning.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat; add the pork chops and cook 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).
3. Transfer the pork chops to a plate and return the skillet to medium-high heat; add the remaining butter to the pan as needed so that about 3 tablespoons of pan drippings remain in the pan.
4. Mix the flour, basil, and beef bouillon together in a bowl; stir black pepper into the skillet with the pan drippings and cook for 1 minute.
5. Whisk the flour mixture into the pan and cook, stirring constantly, until browned, about 2 minutes.
6. Whisk the milk into flour mixture and cook, stirring constantly, until the mixture is thick and bubbly, about 4 to 6 minutes.
7. Pour the sauce over the pork chops and serve.

No comments:

Post a Comment