Pork Chops with Herb Pan Gravy Recipe
This pork chop recipe is perfect for a quick dinner or fuss-free Sunday dinner.
I like to mix up a little more of the herbs used in the gravy to preseason the chops. For additional flavor in the gravy, use a quarter cup of water to deglaze the skillet before you saute the flour and herbs.
Ingredients
- 2 Lbs. Pork Rib Chops
- 2 Tbsp. Canola Oil
- 1 Tbsp. All Purpose Flour
- 1/2 Tsp. Beef Bouillon Granules
- 1 Tbsp. Fresh Parsley, Minced
- 1/2 Tsp. Dried Basil
- 1/2 Tsp. Dried Thyme
- 1/2 Tsp. Dried Tarragon
- 2/3 Cup Whole Milk or Half-And-Half Cream
- 2 Tbsp. Water
- 1/8 - 1/4 Tsp. Ground Black Pepper
Directions
- In a large skillet, cook pork chops in oil over medium heat for 5 - 7 minutes on each side or until a meat thermometer reads 160°F. Remove and keep warm.
- Drain dripping's from skillet. Stir in the flour, bouillon, parsley, basil, thyme and tarragon.
- Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 535 | |
| Calories from Fat 409 | 76% |
| Total Fat 45.52g | 57% |
| Saturated Fat 13.24g | 53% |
| Trans Fat 0.38g | |
| Cholesterol 131mg | 44% |
| Sodium 148mg | 6% |
| Potassium 457mg | 13% |
| Total Carbs 3.62g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.16g | 1% |
| Protein 26.16g | 42% |
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Comments
June 19, 2014This looks nice. I like the combination of basil and thyme in my dishes.. adding tarragon will make it aromatic. So nice :)
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