Trim Meat. Salt & Pepper.
In a large skillet, cook chops in Butter over medium heat for 5 minutes.
Turn & add Carrot. Cook 5-7 additional minutes.
Remove Chops and reserve drippings & carrot.
Stir Parsley, Flour, Basil, Bouillon, Pepper into drippings, creating a roux.
Add Half & Half, stirring constantly till thick and bubbly.
Add wine & any new drippings from the chops.
Return chops and cook 1 minute.
A) Cheesy. Cook as above, adding 1/3 Cup grated Cheddar or Swiss cheese after the wine, stirring until melted. WOW!
B) Curried. Omit Carrot. Substitute 3/4 Tbsp Curry powder for Basil. After removing chops, add thinly sliced Sour Apple to the sauce.
C) Caraway. Substitute Caraway for Basil, and substitute 3/4 cup Beer for Cream & Wine.
Prep 5 min. Cook 15 min. Serves 4. Serve with stuffing and fresh veggie.