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Creamy Herbed Pork Chops

Rated as 4.57 out of 5 Stars

"This is one of the best comfort meals I have ever had. It is so creamy and delicious you won't want to stop eating."
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Ingredients

35 m servings 601 cals
Original recipe yields 4 servings

Directions

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  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 601 calories; 43.6 g fat; 10.9 g carbohydrates; 40.3 g protein; 166 mg cholesterol; 621 mg sodium. Full nutrition

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Reviews

Read all reviews 496
  1. 664 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I just browned the pork chops and made the sauce as directed then put everything in a casserole dish. Baked, covered, at 350F for 1 hour. Very tender and tasted great!

Most helpful critical review

It was okay. In my husbands words, "it wasn't anything special"

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I just browned the pork chops and made the sauce as directed then put everything in a casserole dish. Baked, covered, at 350F for 1 hour. Very tender and tasted great!

This was superb! I pan fried thick center loin pork chops in the butter. They came out to perfection, and the pan drippings were perfect for the gravy. Some of us have to fiddle with these re...

If this isn't comfort food, I don't know what is. I poured the "sauce" over mashed potatoes. NO leftovers. My kids and husband actually asked why didn't I just double this recipe so they could h...

I usually don't rate a recipe if I have to change it but this recipe has great beginnings! I was out of beef bouillon so I left it out and changed the amount of basil from 1 3/4 tsp. to 1 tsp. ...

I hate when people rate then change the recipe. I made it exactly as written "but" I only had thin bone in pork chops - cooked them for half the time and the flavor of this gravy was incredible....

I followed this almost exactly, except I didn't measure the Montreal Steak seasoning...I just sprinkled it on both sides of the pork and I think it was less than a teaspoon. The basil and steak ...

This is a absolutely amazing! We made a few tweaks as follows, but only because of ingredient availability. - Didn't have dry beef bouillon, used the Better Than Bouillon stuff that comes in a...

My entire family loved this. I made exactly as written except I left out the bouillon (it was plenty salty without it) and I sauteed some fresh mushrooms to put in the gravy. I thought the gravy...

Very good and easy to make. I will be very careful next time to use very little of the montreal seasoning (a bit salty). The gravy was excellent on mashed potatoes. Will make again