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Categories:Viewed: 65 - Published at: 6 years ago
Ingredients
- 4 pork chops 3/4 inch thick
- 1 tbs butter
- 1/3 cup finely chopped carrot
- 1 tbs snipped parsley
- 2 tsp all-purpose flour
- 1/2 tsp thyme
- 1/2 tsp beef bouillon granules
- 2/3 cup milk
- 2 tbs dry white wine or water
Method
- Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet cook chops in 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, thyme, bouillon granules, and 1/4 tsp pepper into drippings and carrot. Add milk 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.
