Ingredients

• 4 pork chops, cut 3/4 thick
• 1 tablespoon butter
• 1/3 cup finely chopped carrot
• 1 tablespoon snipped parsley
• 2 teaspoons flour
• 1/2 teaspoon dried basil, thyme or 1/2 teaspoon tarragon, crushed
• 1/2 teaspoon beef bouillon granules
• 2/3 cup milk
• 2 tablespoons water

Instructions

1. Trim fat from meat. If desired, sprinkle with salt & pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5-7 minutes more or til no pink remains. Remove chops, reserving drippings and carrot.

2. For sauce, stir parsley; flour; basil, thyme, or tarragon; bouillon granules; and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir til thickened and bubbly. Stir in water. Return chops to skillet and heat through. To serve, spoon sauce over chops.