Introduction
Craving a comforting, flavorful dish that’s quick enough for a weeknight yet elegant enough for guests? Creamy Herbed Pork Chops deliver tender, juicy pork chops smothered in a rich, herb-infused cream sauce. Seasoned with Montreal steak seasoning and elevated with a basil-bouillon gravy, this dish is a perfect blend of savory and creamy. Ready in about 30 minutes, it’s beginner-friendly and uses simple pantry staples. Curious about how to create this hearty, satisfying meal? Let’s dive into this easy recipe that’s sure to become a dinner favorite!
Overview: Why Creamy Herbed Pork Chops Are Special
Creamy Herbed Pork Chops stand out for their succulent pork chops paired with a velvety, herb-packed sauce that’s both comforting and sophisticated. The Montreal steak seasoning adds bold, peppery flavor, while the basil and bouillon in the sauce bring depth and umami. This recipe serves 4, comes together in about 30 minutes, and requires just one skillet for minimal cleanup. Its rich presentation, budget-friendly ingredients, and versatility make it ideal for weeknight dinners, family meals, or casual entertaining.
- Time Requirement:
- Prep: 5 minutes
- Cooking: 20–25 minutes
- Total: About 25–30 minutes
- Difficulty Level: Easy. Involves basic seasoning, searing, and sauce-making, perfect for beginners.
- Why It’s Special: This recipe serves 4, offers tender pork with a creamy herb sauce, and is a quick, one-skillet meal. It’s budget-friendly, great for any season, and ideal for cozy dinners.
Essential Ingredients
This dish comes together with ingredients that create a savory, creamy meal. Here’s what you need and why each matters:
- Thick-Cut Boneless Pork Chops (4): Provide juicy, tender meat that holds up to searing and saucing.
- Montreal Steak Seasoning (1 tsp, or to taste): Adds bold, peppery, and savory flavor with spices like garlic and coriander.
- All-Purpose Flour (2 ½ tbsp): Thickens the sauce for a creamy texture.
- Dried Basil (1 tbsp): Infuses earthy, slightly sweet herbaceous notes.
- Instant Beef Bouillon Granules (1 tsp): Boosts umami and savory depth in the sauce.
- Butter (5 tbsp, divided): Adds richness; used for searing chops and building the sauce.
- Freshly Ground Black Pepper (1 tsp): Enhances the sauce with sharp, peppery warmth.
- Milk (2 cups): Creates a creamy, smooth base for the sauce.
Substitutions and Variations
- Pork Chops: Swap for bone-in pork chops (add 2–3 minutes per side) or chicken breasts (cook to 165°F or 74°C).
- Montreal Seasoning: Use a mix of ½ tsp each garlic powder, onion powder, and black pepper, plus a pinch of paprika.
- Milk: Substitute with half-and-half for a richer sauce or unsweetened plant-based milk (e.g., oat or soy) for dairy-free; adjust seasoning as needed.
- Butter: Replace with olive oil or vegan butter for dairy-free; use 3–4 tbsp total.
- Flour: Use cornstarch (1 ½ tbsp) or gluten-free flour for a gluten-free sauce.
- Gluten-Free: Use gluten-free flour and ensure bouillon is gluten-free.
- Add-Ins: Include ½ cup sautéed mushrooms, spinach, or a splash of white wine in the sauce for extra flavor.
Step-by-Step Instructions
Follow these steps to create Creamy Herbed Pork Chops that are tender, flavorful, and smothered in a rich sauce:
- Prepare the Pork Chops:
- Season 4 thick-cut boneless pork chops on all sides with 1 tsp Montreal steak seasoning (or to taste).
- In a small bowl, mix 2 ½ tbsp all-purpose flour, 1 tbsp dried basil, and 1 tsp instant beef bouillon granules.
- Beginner Tip: Pat chops dry with paper towels for better browning; season generously for bold flavor.
- Sear the Pork Chops:
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add seasoned pork chops and cook for 7–10 minutes per side until browned and slightly pink in the center, reaching an internal temperature of at least 145°F (63°C).
- Transfer chops to a plate and cover loosely with foil to keep warm.
- Beginner Tip: Avoid overcrowding the skillet; cook in batches if needed, and use a meat thermometer for accuracy.
- Make the Creamy Herb Sauce:
- Add remaining butter (about 3 tbsp) to the skillet to yield roughly 3 tbsp pan drippings with butter.
- Stir in 1 tsp freshly ground black pepper and cook for 1 minute to toast.
- Add the flour-basil-bouillon mixture and cook, stirring constantly, until browned, about 2 minutes.
- Gradually whisk in 2 cups milk, bringing to a simmer over medium heat. Cook, stirring constantly, for 4–6 minutes until the sauce is thick and bubbly.
- Beginner Tip: Whisk milk in slowly to avoid lumps; keep stirring to ensure a smooth, thickened sauce.
- Serve:
- Return pork chops to the skillet, spooning sauce over them, or plate chops and drizzle sauce on top.
- Serve hot, optionally garnished with fresh parsley, with sides like mashed potatoes or green beans.
- Beginner Tip: Let chops rest in sauce for 1–2 minutes to absorb flavor; ensure sauce is hot when serving.
Cooking Tips
- Pork Chop Prep: Choose thick chops (about 1-inch) for juiciness; sear on medium heat to avoid burning while ensuring a golden crust.
- Sauce Consistency: Cook flour mixture until nutty and browned for depth; if sauce is too thick, add 1–2 tbsp more milk; if too thin, simmer longer.
- Pan Drippings: Adjust butter to maintain 3 tbsp drippings for a rich sauce base; scrape browned bits for extra flavor.
- Doneness: Rest pork chops for 3 minutes after cooking to reach a safe 145°F (63°C); avoid overcooking to keep them tender.
- Flavor Balance: Taste sauce before serving; add a pinch of salt or a splash of lemon juice for brightness if needed.
Assembly: Building the Perfect Creamy Herbed Pork Chops
This dish is all about creating juicy pork chops with a luscious, herb-infused sauce in one skillet. Here’s how to make it shine:
- Pork Chop Prep:
- Season evenly and sear to lock in juices; ensure chops are browned but not overcooked for tenderness.
- Rest chops after searing to retain moisture while preparing the sauce.
- Sauce Prep:
- Build sauce in the same skillet to incorporate flavorful drippings; whisk milk gradually for a smooth texture.
- Simmer until thick enough to coat the back of a spoon, ensuring it clings to the chops.
- Presentation Tips:
- Serve chops on a platter or individual plates, generously drizzled with sauce to highlight the creamy texture.
- Garnish with a sprinkle of fresh parsley or extra black pepper for a polished look.
- Pair with creamy mashed potatoes, roasted carrots, or a simple green salad for a balanced, comforting meal.
Serving Suggestions
- Main Dish: Serve as the star of a cozy weeknight dinner or casual gathering.
- Meal Prep: Cook and store for 3–4 days; reheat for quick lunches or dinners with fresh sides.
- Dinner Party: Serve family-style with extra sauce on the side; pair with elegant sides like asparagus or garlic bread.
- Variations: Add ½ tsp garlic powder to the sauce for extra depth or top with crispy fried onions for crunch.
- Drinks: Pair with a light red wine like Pinot Noir, iced tea, or a crisp apple cider.
Storage and Make-Ahead Tips
This dish is great for prep-ahead and stores well:
- Refrigerator: Store cooked pork chops and sauce in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet over low heat with a splash of milk to revive the sauce, or in the oven at 350°F (175°C) for 10–15 minutes.
- Freezer: Freeze cooked chops and sauce in an airtight container for up to 2 months; thaw in the fridge overnight and reheat gently to preserve texture. Sauce may separate slightly; whisk while reheating.
- Make-Ahead: Season and sear chops up to 1 day in advance; store in the fridge and prepare sauce fresh before serving. Alternatively, fully cook and reheat for serving.
- Serving Tip: Reheat with a drizzle of milk to restore creaminess; warm slowly to avoid drying out the pork.
Recipe Variations
- Spicy Herbed Pork Chops: Add ¼ tsp cayenne or red pepper flakes to the sauce for a spicy kick.
- Vegetarian Creamy Tofu: Swap pork for thick tofu steaks; sear and simmer in sauce for 5–7 minutes.
- Low-Fat Pork Chops: Use 2 tbsp olive oil instead of butter and low-fat milk; sauce will be thinner but still flavorful.
- Garlic-Herb Pork Chops: Add 1 tsp minced garlic to the sauce and swap basil for rosemary for a different herb profile.
- Gluten-Free Pork Chops: Use gluten-free flour and ensure bouillon is gluten-free.
Nutritional Information (Approximate)
- Per Serving (1 of 4):
- Calories: 450 kcal
- Protein: 30 g
- Fat: 30 g
- Carbohydrates: 15 g
- Sugar: 8 g
- Sodium: 800 mg
- Note: Values are approximate and depend on specific brands, sauce quantity, and ingredient amounts.
Conclusion
Creamy Herbed Pork Chops are the ultimate comfort dish, offering tender pork smothered in a rich, herb-infused cream sauce in every savory bite. With its quick one-skillet preparation, customizable flavors, and family-friendly appeal, it’s a must-try for weeknight dinners, cozy meals, or impressing guests. This recipe is so delicious and easy, you’ll want to make it a regular in your rotation. So grab that skillet, sear those chops, and get ready to enjoy a pork dish that’s pure creamy bliss!
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Creamy Herbed Pork Chops
Description
Craving a comforting, flavorful dish that’s quick enough for a weeknight yet elegant enough for guests? Creamy Herbed Pork Chops deliver tender, juicy pork chops smothered in a rich, herb-infused cream sauce. Seasoned with Montreal steak seasoning and elevated with a basil-bouillon gravy, this dish is a perfect blend of savory and creamy.
Ingredients
This dish comes together with ingredients that create a savory, creamy meal. Here’s what you need and why each matters:
-
Thick-Cut Boneless Pork Chops (4): Provide juicy, tender meat that holds up to searing and saucing.
-
Montreal Steak Seasoning (1 tsp, or to taste): Adds bold, peppery, and savory flavor with spices like garlic and coriander.
-
All-Purpose Flour (2 ½ tbsp): Thickens the sauce for a creamy texture.
-
Dried Basil (1 tbsp): Infuses earthy, slightly sweet herbaceous notes.
-
Instant Beef Bouillon Granules (1 tsp): Boosts umami and savory depth in the sauce.
-
Butter (5 tbsp, divided): Adds richness; used for searing chops and building the sauce.
-
Freshly Ground Black Pepper (1 tsp): Enhances the sauce with sharp, peppery warmth.
-
Milk (2 cups): Creates a creamy, smooth base for the sauce.
Substitutions and Variations
-
Pork Chops: Swap for bone-in pork chops (add 2–3 minutes per side) or chicken breasts (cook to 165°F or 74°C).
-
Montreal Seasoning: Use a mix of ½ tsp each garlic powder, onion powder, and black pepper, plus a pinch of paprika.
-
Milk: Substitute with half-and-half for a richer sauce or unsweetened plant-based milk (e.g., oat or soy) for dairy-free; adjust seasoning as needed.
-
Butter: Replace with olive oil or vegan butter for dairy-free; use 3–4 tbsp total.
-
Flour: Use cornstarch (1 ½ tbsp) or gluten-free flour for a gluten-free sauce.
-
Gluten-Free: Use gluten-free flour and ensure bouillon is gluten-free.
-
Add-Ins: Include ½ cup sautéed mushrooms, spinach, or a splash of white wine in the sauce for extra flavor.
Instructions
-
Prepare the Pork Chops:
-
Season 4 thick-cut boneless pork chops on all sides with 1 tsp Montreal steak seasoning (or to taste).
-
In a small bowl, mix 2 ½ tbsp all-purpose flour, 1 tbsp dried basil, and 1 tsp instant beef bouillon granules.
-
Beginner Tip: Pat chops dry with paper towels for better browning; season generously for bold flavor.
-
-
Sear the Pork Chops:
-
Melt 2 tbsp butter in a large skillet over medium heat.
-
Add seasoned pork chops and cook for 7–10 minutes per side until browned and slightly pink in the center, reaching an internal temperature of at least 145°F (63°C).
-
Transfer chops to a plate and cover loosely with foil to keep warm.
-
Beginner Tip: Avoid overcrowding the skillet; cook in batches if needed, and use a meat thermometer for accuracy.
-
-
Make the Creamy Herb Sauce:
-
Add remaining butter (about 3 tbsp) to the skillet to yield roughly 3 tbsp pan drippings with butter.
-
Stir in 1 tsp freshly ground black pepper and cook for 1 minute to toast.
-
Add the flour-basil-bouillon mixture and cook, stirring constantly, until browned, about 2 minutes.
-
Gradually whisk in 2 cups milk, bringing to a simmer over medium heat. Cook, stirring constantly, for 4–6 minutes until the sauce is thick and bubbly.
-
Beginner Tip: Whisk milk in slowly to avoid lumps; keep stirring to ensure a smooth, thickened sauce.
-
-
Serve:
-
Return pork chops to the skillet, spooning sauce over them, or plate chops and drizzle sauce on top.
-
Serve hot, optionally garnished with fresh parsley, with sides like mashed potatoes or green beans.
-
Beginner Tip: Let chops rest in sauce for 1–2 minutes to absorb flavor; ensure sauce is hot when serving.
-
Cooking Tips
-
Pork Chop Prep: Choose thick chops (about 1-inch) for juiciness; sear on medium heat to avoid burning while ensuring a golden crust.
-
Sauce Consistency: Cook flour mixture until nutty and browned for depth; if sauce is too thick, add 1–2 tbsp more milk; if too thin, simmer longer.
-
Pan Drippings: Adjust butter to maintain 3 tbsp drippings for a rich sauce base; scrape browned bits for extra flavor.
-
Doneness: Rest pork chops for 3 minutes after cooking to reach a safe 145°F (63°C); avoid overcooking to keep them tender.
-
Flavor Balance: Taste sauce before serving; add a pinch of salt or a splash of lemon juice for brightness if needed.
FAQs
Q: Can I use bone-in pork chops?
A: Yes! Bone-in chops may take 2–3 minutes longer per side to reach 145°F (63°C); sear and cook as directed.
Q: Why is my sauce lumpy?
A: Lumpy sauce can result from adding milk too quickly or not whisking enough. Add milk gradually and whisk constantly; strain if lumps form.
Q: Can I use fresh herbs instead of dried basil?
A: Yes! Use 3 tbsp chopped fresh basil for a brighter flavor; add to the sauce at the end to preserve freshness.
Q: How do I keep the pork chops juicy?
A: Avoid overcooking; cook to 145°F (63°C) and rest for 3 minutes. Sear on medium heat to lock in juices.
Q: How do I store leftovers?
A: Store in the fridge for 3–4 days or freeze for 2 months; reheat with a splash of milk. See storage tips above for details.
Q: Can I make this dairy-free?
A: Yes! Use vegan butter, unsweetened plant-based milk (e.g., oat or soy), and omit bouillon or use vegetable bouillon; adjust seasoning for flavor.