Ingredients Jump to Instructions ↓

  1. 4 boneless pork chops, 3/4-inch thick Olive oil

  2. 2 teaspoons butter

  3. 1/2 cup chopped onion

  4. 2 cloves garlic, minced

  5. 3/4 cup dry white wine

  6. 1 cup light cream or milk

  7. 1 tablespoon flour

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon ground white pepper

  10. 1/4 cup chopped fresh basil

  11. 1/4 cup chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook for 5 to 6 minutes, turning occasionallly, until evenly browned on both sides. Remove chops to a serving platter; 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.


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