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.

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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.