Pork Chops with Basil Cream Sauce
This basil-infused cream sauce is a simple way to dress up pork chops. Serve with your favorite pasta, warm focaccia bread and a tossed green salad.
4 boneless pork chops, 3/4-inch thick
2 teaspoons butter
1/2 cup chopped onion
2 cloves garlic, minced
3/4 cup dry white wine
1 cup light cream or milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup chopped fresh basil
1/4 cup chopped parsley
- 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.