Creamy Herbed Pork Chops

Creamy Herbed Pork Chops

4 boneless pork chops

1 tablespoon margarine or butter

1 cup shredded carrot

1 tablespoon snipped parsley (or 1 teaspoon dried)

2 teaspoons flour

1/2 teaspoon dried basil

2 beef bouillon cubes (crushed)

1/4 teaspoon pepper

2/3 cup milk or light cream

2 tbs red wine or apple cider vinegar (optional)



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

For sauce, stir parsley, flour, basil, bouillon and pepper into drippings and carrot. Add milk all at once. Cook and stir till thickened and bubbly. Add optional vinegar. Return chops to skillet and heat through.

Got Picky Eaters? Try this, you might just be surprised! I love it because it uses stuff I already have in the pantry!

Enjoy!