These pork chops have a very nice sauce. We add 1/4 cup cheese for a richer flavor.
Cook pork chops in butter over medium heat in a large skillet for 5 minutes. Turn chops and add carrots. Cook for 5-7 more minutes, or until no pink remains. Remove chops, reserving carrots and drippings. For sauce, stir in parsley, flour, basil, bouillon, and a pinch of pepper into carrots and drippings. Add milk all at once. Cook until thick and bubbly. Stir in wine or water. Return chops to sauce and serve.
***I added 1/4 cup cheese to the sauce and it was very nice.***
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 380 | ||
Calories from Fat: 190 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 138.1mg | 42 % | |
Sodium 157.6mg | 5 % | |
Potassium 746.1mg | 20 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.3g | ||
Protein 41.9g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 380
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