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.
Nutrition Facts
Calories 322 calories
Protein 26 grams
Fat 17 grams
Sodium 242 milligrams
Cholesterol 96 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
