Creamy Herbed Pork Chops

Skillet cooked pork chops with an herbed cream sauce will have you in comfort food heaven!

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4 thick-cut pork chops

1 teaspoon Montreal steak seasoning, or to taste

1/2 cup butter, divided

2 1/2 tablespoons all-purpose flour, or as needed

1 tablespoon dried basil

1 teaspoon instant beef bouillon granules

1 teaspoon freshly ground black pepper

2 cups milk

Season pork chops on all sides with Montreal steak seasoning.

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.

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.

Creamy Herbed Pork Chops

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