"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Herbed Pork Chops Recipe

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This recipe for Creamy Herbed Pork Chops, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eric Seel
Added: Wednesday, May 13, 2009


Harry Jaeger & Joe Hoffmann uncovered this gem in the Better Homes & Gardens Cookbook, and we took it to the next level.

4 Pork chops 1/2"-1" thick
1 Tbsp Butter
1/3 Cup finely chopped carrot
1 Tbsp Parsley
2 tsp Flour
1/2 tsp Basil
1/2 tsp Instant Beef Bouillon
1/4 tsp Black Pepper
2/3 Cup Half & Half
2 Tbsp Dry White Table Wine (or 1 Tbsp Sherry)

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.

For Sauce:
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.

Outstanding Variations:
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.




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