How to make it

  • Trim fat from meat and 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 carrot.
  • For sauce, stir parsley, flour, basil, thyme or tarragon, bouillon granules and 1/4 tsp pepper into drippings and carrot.
  • Add milk or light cream all at once.
  • Cook and stir till thickened and bubbly.
  • Stir in wine or water.
  • Return chops to skillet and heat through.
  • To serve, spoon sauce over chops.
  • Cheesy Pork Chops: Prepare as above, except stir 1/4 cup shredded cheddar or swiss cheese into tsauce after thickened. Stir till melted.
  • Curried Pork Chops: Prepare as above, except omit carrot. After removing chops from skillet, add 1 cored, thinly sliced apple to skillet and cook for 1 minute. Substitute 1/2 to 1 tsp curry powder for the herb.
  • Caraway Pork Chops: Prepare as above except substitute caraway seed for the herb and 3/4 cup beer for the milk and wine.

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  • vino4dino 10 years ago
    This sounds delicious. I like the variations too. Will try soon. Thanks!!!
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