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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 Essential for browning pork chops and preparing the creamy sauce
  • 1 Small Bowl For mixing dry seasonings and the flour-herb blend
  • 1 Instant-Read Thermometer Crucial for ensuring pork is cooked to a safe internal temperature of 145°F (63°C) without overcooking
  • 1 Whisk Necessary for gradually incorporating milk into the roux to create a smooth, lump-free sauce
  • 1 Plate For resting pork chops after searing, allowing juices to redistribute

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

1. Pork Cooking: The 145°F internal temperature allows the pork to be slightly pink and very tender. Do not overcook past this point to avoid dry chops. Rest the chops for at least 5 minutes after cooking to retain juices. 2. Flavor Foundation: The pan drippings (fond) are critical for the sauce's depth. Ensure you scrape them up while making the roux. 3. Roux Technique: Cook the flour mixture for the full 2 minutes or until lightly browned to remove any raw flour taste and develop a nutty flavor. Whisk constantly as you add the milk to prevent lumps. 4. Seasoning Adjustment: Montreal steak seasoning can be quite salty, so taste the sauce before serving and adjust seasoning as needed. Consider adding a touch of fresh thyme or rosemary for an aromatic boost. 5. Serving Suggestion: This rich sauce pairs beautifully with creamy mashed potatoes, rice, or egg noodles to soak up every drop.