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Pork Chops with Creamy Herb Sauce

Pork Chops with Creamy Herb Sauce

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
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  • 4 Thick-cut pork chops
  • 1 tsp Montreal steak seasoning, or 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 Ground black pepper
  • 2 cups Milk


  1. Season pork chops on all sides with Montreal steak seasoning to taste.
  2. Melt 2 tbsp butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 – 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F.
  3. Add remaining butter to the pan as needed so that about 3 tbsp 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.
  4. Mix flour, basil and beef bouillon together in a bowl.
  5. 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.
  6. Pour sauce over pork chops and serve warm.


Recipe adapted from