Creamy Herbed Pork Chops

4 boneless pork chops
1 T. margarine or butter
1 cup finely chopped carrot
1 tsp. parsley
2 tsp. flour
1/2 tsp. dried basil, thyme or tarragon
1 beef bouillon cube
1/4 tsp. pepper
2/3 cup milk or light cream
2 T. water

Trim fat from meat. Sprinkle with salt and pepper. In large skillet, cook chops in margarine or butter over medium heat for 5 minutes. Turn chops and add carrot. Cook 5-7 minutes more or until no pink remains. Remove chops, reserving drippings and carrots.

For sauce, stir parsley, flour, basil (or thyme or tarragon), bouillon cube and pepper into drippings and carrot. Add milk all at once. Cook and stir until thickened and bubbly. Stir in water. Return chops to skillet and heat through.


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I found this recipe on a blog this morning and failed to write down where I saw it. I apologize profusely to the original poster for not crediting you!