Ingredients
4 pork chops 3/4 inch thick
1 tbs butter
1/3 cup finely chopped carrot
1 tbs snipped parsley
2 tsp all-purpose flour
1/2 tsp thyme
1/2 tsp beef bouillon granules
2/3 cup milk
2 tbs dry white wine or water
Preparation
Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes more or till no pink remains. Remove chops reserving drippings and carrot. For sauce; stir parsley, flour, thyme, bouillon granules, and 1/4 tsp pepper into drippings and carrot. Add milk all at once. Cook and stir till thickened and bubbly. Stir in wine or water. Return chops to skillet and heat through. To serve, spoon sauce over chops.
