- 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)
- 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.
- 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.