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Creamy Herbed Pork Chops

These creamy pork chops are a delicious comfort-food meal. Serve with potatoes and your favorite vegetable.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2029.6 kcal

Equipment

  • 1 Large Skillet
  • 1 Small Bowl For mixing dry ingredients
  • 1 Whisk For making the sauce
  • 1 Instant-Read Thermometer For checking pork doneness
  • 1 Spatula or Tongs For handling pork chops and stirring

Ingredients
  

Main

  • 4 thick-cut boneless pork chops
  • 1 teaspoon Montreal steak seasoning or to taste
  • 2 ½ tablespoons all-purpose flour or as needed
  • 1 tablespoon dried basil
  • 1 teaspoon instant beef bouillon granules
  • 5 tablespoons butter divided, or as needed
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk

Instructions
 

  • Season pork chops on all sides with steak seasoning. Mix flour, basil, and bouillon granules together in a small bowl.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add seasoned chops and cook until browned and only slightly pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a plate.
  • Add remaining butter to the skillet as needed so that about 3 tablespoons pan drippings remain. Stir pepper into pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat; cook, stirring constantly, until thick and bubbly, 4 to 6 minutes.
  • Serve hot sauce over pork chops. kioluv

Notes

For optimal flavor and texture, ensure your pork chops are at room temperature before searing for a more even cook. Do not overcrowd the skillet; cook in batches if necessary to achieve a proper crust. The key to a smooth sauce is to whisk the milk in gradually, preventing lumps. Consider deglazing the pan with a splash of dry white wine or chicken broth after removing the chops to capture more fond before adding butter for the roux. A pinch of fresh garlic or shallot added with the pepper can elevate the aromatic profile. Finish with a sprinkle of fresh parsley or chives for brightness and visual appeal.