Creamy Herbed Pork Chops From Better Homes Gardens Recipes

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CREAMY HERBED PORK CHOPS



Creamy Herbed Pork Chops image

This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating.

Provided by Cassie

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 8

4 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 milk

Steps:

  • Season pork chops on all sides with Montreal steak seasoning.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter 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). Add remaining butter to the pan as needed so that about 3 tablespoons 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.
  • Mix flour, basil, and beef bouillon together in a bowl. 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. Pour sauce over pork chops and serve.

Nutrition Facts : Calories 600.7 calories, Carbohydrate 10.9 g, Cholesterol 165.4 mg, Fat 43.6 g, Fiber 0.8 g, Protein 40.3 g, SaturatedFat 22.6 g, Sodium 620.6 mg, Sugar 5.9 g

CREAMY HERBED PORK CHOPS (FROM BETTER HOMES & GARDENS)



Creamy Herbed Pork Chops (From Better Homes & Gardens) image

I enjoy this recipe for pork chops if I have the time. Typically, I just prefer my pork chops dredged in flour with salt & pepper and fried, but this is really, really good too.

Provided by AngieME

Categories     Pork

Time 40m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 9

4 pork chops, cut 3/4 thick
1 tablespoon butter
1/3 cup finely chopped carrot
1 tablespoon snipped parsley
2 teaspoons flour
1/2 teaspoon dried basil, thyme or 1/2 teaspoon tarragon, crushed
1/2 teaspoon beef bouillon granules
2/3 cup milk
2 tablespoons water

Steps:

  • Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot.
  • For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over chops.

CREAMY HERBED PORK CHOPS.



Creamy Herbed Pork Chops. image

Make and share this Creamy Herbed Pork Chops. recipe from Food.com.

Provided by conniecooks

Categories     Pork

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

4 pork chops
2 teaspoons butter
2 teaspoons vegetable oil
2 small onions, chopped
2 garlic cloves, minced
1 tablespoon flour
1 1/2 cups milk
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon nutmeg, freshly grated
salt & pepper

Steps:

  • Brown chops.
  • Reduce heat & cover.
  • Cook for 15 Minutes.
  • Remove to platter.
  • Pour off excess fat.
  • Add butter & oil.
  • Saute onion and garlic 2- 3 minutes
  • Add flour cook a minute or two.
  • Add milk, cook and stir till thickened.
  • Add herbs, nutmeg, salt & pepper.
  • Pour over pork chops.

CREAMY HERBED PORK CHOPS



Creamy Herbed Pork Chops image

Make and share this Creamy Herbed Pork Chops recipe from Food.com.

Provided by Party of four

Categories     < 30 Mins

Time 25m

Yield 3 4, 4 serving(s)

Number Of Ingredients 8

4 thick-cut pork chops
1 teaspoon McCormick's Montreal Brand steak seasoning (to taste)
1/2 cup butter, divided
2 1/2 tablespoons all-purpose flour
1 tablespoon dried basil
1 teaspoon beef bouillon granules
1 teaspoon fresh ground black pepper
2 cups milk

Steps:

  • Season pork chops on all sides with Montreal steak seasoning.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter 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). Add remaining butter to the pan as needed so that about 3 tablespoons 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.
  • Mix flour, basil, and beef bouillon together in a bowl. 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. Pour sauce over pork chops and serve.

Nutrition Facts : Calories 641.7, Fat 45.6, SaturatedFat 23.4, Cholesterol 215.5, Sodium 525.3, Carbohydrate 10.1, Fiber 0.5, Sugar 0.2, Protein 46.3

PORK CHOPS IN CREAMY HERBED BRANDY SAUCE



Pork Chops in Creamy Herbed Brandy Sauce image

Tender pork chops simmered in a thick, spicy, creamy sauce. Prep time is marinating time. I have edited the steps to make it easier to read after momaphet's review. Please note that the flour needs to be golden before adding the liquids to it so the sauce incorporates well and does not curdle. Using good quality brandy and chicken boullion makes for a full flavored dish.

Provided by Mami J

Categories     Pork

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (12 ounce) can evaporated milk
1/4 cup brandy
2 teaspoons black pepper
2 teaspoons chicken bouillon granules
1 teaspoon oregano, crushed
3 tablespoons fresh flat leaf parsley, finely chopped
1 teaspoon ground red chili pepper (or cayenne pepper)
12 lean pork chops
4 tablespoons vegetable oil
3 tablespoons flour
3 cups water

Steps:

  • In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.
  • Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.
  • Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.

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