Tuesday, February 16, 2010

Creamy Herbed Pork

3-4 large pork chops
Garlic Powder
2 tablespoons oil
1-1/3 cups milk
2 tablespoons flour
3 fresh basil leaves, diced
Pepper to taste
1 can (7 oz.) mushrooms stems and pieces, if desired
1 beef bouillon cube
2 tablespoons water

Cook pork in oil in large skillet. Sprinkle with garlic powder before flipping. Remove from heat when only slightly pink on inside. Drain skillet, do not rinse.

Mix milk and flour. Pour into skillet. Add pepper, basil, bouillon cube, and water. Heat on medium heat until mixture bubbles. When mixture starts to thicken, add mushrooms. Place pork in pan and cook until done.

*My Notes:*
-I made this tonight after classes and it was so quick and easy! I served it over pasta, but rice would be good too.
-Next time I am going to use boneless pork chops, cut into cubes, so that the pork could be over noodles too!
-The full 7 oz. can of mushrooms is a bit too much, so I suggest just 3/4 of the can or less.

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