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The Taste of Home Cookbook
New Revised 2nd Edition

This recipe is perfect for a spur-of-the-moment lunch or no-fuss dinner. The meat cooks up moist and tender, and the bouillon lends instant flavor to the gravy.
Edith Ruth Muldoon, Baldwin, New York

Prep/Total Time: 30 Min.
Yield: 4 servings.


· 4 pork rib chops (7oz each), ½ in. thick
· 2 tablespoons vegetable oil
· 1 tablespoon all-purpose flour
· 1/2 teaspoon beef bouillon granules
· 1 tablespoon minced fresh parsley
· 1/2 teaspoon dried basil, thyme or tarragon
· 2/3 cup milk or half-and-half cream
· 2 tablespoons water
· 1/8 to 1/4 teaspoon pepper


1) In a large skillet, cook pork chops in oil until the juices run clear. Remove and keep warm; drain.

2) Stir the flour, bouillon, parsley and basil into the skillet. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chops.

    Nutrition Facts:
    1 pork chop with 2 tablespoons sauce equals 278 calories, 17 g fat (5 g saturated fat), 69 mg cholesterol, 156 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.


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