In the same skillet, brown the raw rice in butter until it has a nutty color.
Creamy Herbed Pork Chops
With a few simple tricks, you can make we'd love to tell you that lining raw pork chops on a baking sheet and sliding them into the oven to bake will make for a tasty chop, but after years of.
Recipe Summary Creamy Herbed Pork Chops
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.Ingredients | Butterfly Pork Chops Raw
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
Directions
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.
Info | Butterfly Pork Chops Raw
prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
TAG : Creamy Herbed Pork Chops
Main Dish Recipes, Pork, Pork Chop Recipes, Pan Fried,
Butterfly Pork Chops Raw - Made with quality cuts of usda approved pork, our fresh pork chops are juicy, flavorful and perfect for all of your favorite spice rubs and marinades.
