12Ingredients
Calories
25Minutes

Ingredients

  • 4 boneless pork chops (3/4-inch thick)
  • olive oil
  • 2 teaspoons butter
  • 1/2 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 3/4 cup dry white wine
  • 1 cup light cream (OR milk)
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup parsley (chopped)

Directions

  1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook for 8 minutes, turning occasionallly, until internal temperature on a thermometer reads 145 degrees f. Remove chops to a serving platter; allow chops to rest 3 minutes and keep warm.
  2. Melt butter in same skillet over medium heat. Add onion and garlic; cook until tender but not brown, stirring. Stir in wine. Bring to boiling; reduce heat, boil gently for 3 minutes (you should have about 2/3 cup). Stir together cream, flour, salt and white pepper. Add to skillet. Cook, stirring constantly, until sauce thickens. Stir in basil and parsley. Cook and stir for 1 minute more. Serve sauce over chops.
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