Creamy pork chops
This is a recipe that is an old favorite…it sounded weird to me at first but is like a creamy gravy over rice.
- 4 bone in pork chops 1/4 to 1/2 thick
- 1/3 cup butter
- 1/2 cup finely chopped carrots
- 1 tablespoon basil
- 4 tablespoons flour
- 2-3 cups milk
- 1/4 cup water
- to taste Salt and pepper
In a large skillet melt 1 tablespoon of butter and brown porkchops using medium heat.
Add carrots to porkchops and continue to saute for 5 mins.
Remove porkchops leaving as much of the carrots in the skillet.
Add remaining butter and melt.
Add basil, salt and pepper.
Add flour slowly to make a rue. Cook rue for 2 to 3 mins until it begins to brown and carrots start to caramelize.
Using medium hest slowly whisk in milk and water until a thick sauce forms.
Return porkchops and simmer over low heat for 5 mins.
Serve over rice or egg noodles.
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