Pork Chops with Basil Cream Sauce
4 boneless pork chops, 3/4-inch thick
Oil
2 tsp butter
1/2 cup chopped onion
2 cloves garlic, minced
3/4 cup dry white wine
1 cup light cream or milk
1 Tbsp flour
1/4 tsp salt
1/4 tsp ground white pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1. Heat skillet over medium-high heat. Brush chops lightly with oil. Cook for 5 or 6 minutes, turning
occasionally, until evenly browned. Remove and keep warm.
2. Melt butter in skillet over medium heat. Add onion and garlic; cook until tender but not brown,
stirring constantly.
3. Stir in wine. Bring to boiling, reduce heat; boil gently for 3 minutes (you should have about 2/3
cup).
4. Stir together the 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. Taste for seasoning. Serve
sauce over chops.
Cook's Note: No longer do we cook pork "to death." Now, the secret to a great pork chop is to "think pink."
Pork chops taste best when cooked to a medium degree of doneness. The internal temperature
should register 160 degrees on a meat thermometer; you want just a hint of pinkness to the meat.
Serves 4.
Published on 5/27/99 The Baton Rouge Advocate
Submitted by HeatherV
Pork Recipes
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