This basil-infused cream
sauce is a simple way to dress up your pork chops. Serve with
hot rigatoni, warmed focaccia and a tossed green salad.
Pork
Chops with Basil Cream Sauce
- 4 boneless pork chops,
3/4-inch thick
Olive oil
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 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.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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