Creamy Herbed Pork Chops

These are so yummy and easy to make.  It calls for fresh ground black pepper but it also has you season on all sides with Montreal steak seasoning so depending on how much you put on..which we tend to use a far bit..you might want to omit the black pepper as it can have quite a powerful pepper taste with all of it. Or ease up on the Montreal seasoning if using the pepper. Whichever you prefer. But is is tasty when you put that gravy over top of those chops. Serve with new potatoes or mashed and some string green beans or asparagus ...Mmmm so good :) This recipe is from allrecipes.com. 

Ingredients

4 thick-cut pork chops

2 1/2 tablespoons all-purpose flour, or as needed

1 Tbsp dried basil

1 tsp instant beef bouillon granules

1 tsp freshly ground black pepper

2 cups milk

Directions

1. Season pork chops on both sides with Montreal steak seasoning. 

2. Melt 2 tbsp butter in a large skillet over med to medium high heat. Cook shops in melted butter until browned and just done in the middle, about 7 to 10 mins on each side. Add remaining butter to the pan as needed so that about 3 tbsp pan drippings remain in the pan when the chops are finished cooking. (you might need to cook with a lid for a bit to create some juices as well) Transfer pork chops to a plate and return skillet to medium-high heat. 

3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for a min. Add flour mixture and cook, stirring constantly until browned. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly. Pour sauce over pork chops and serve.