Ingredients
4 pork rib chops (1/2 inch thick and 7 ounces each)2 tablespoons canola oil1 tablespoon all-purpose flour1/2 teaspoon beef bouillon granules1 tablespoon minced fresh parsley1/2 teaspoon dried basil, thyme or tarragon2/3 cup whole milk or half-and-half cream2 tablespoons water1/8 to 1/4 teaspoon pepper
Preparation
In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm.
Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
