Sunday Chops

This is a recipe that I've made for years originally found in my first Better Home and Gardens cookbook. I've tweaked it quite a bit over time and have never written down my revised recipe. It's great comfort food on a cold Sunday night paired with hot cinnamon apples, potatoes, green beans, and homemade bread. Yum.

Creamy Herb Pork Chops

Boneless pork chops, at least 1 per person

oil

salt and pepper

1 T. butter

1 T. olive oil

2 T. flour

1 1/2 C. milk

2 t. beef bouillon granules

2 - 3 t. dried parsley

Sprinkle chops with salt and pepper. Heat a couple of teaspoons of oil in a frying pan and cook chops a few at a time until they're browned on both sides and cooked thoroughly. Cooking time depends on the thickness of the chops. Keep chops warm in the oven while cooking the remaining chops and making the sauce.

For sauce, add butter and olive oil to the pan and melt over medium heat. I used to just use butter, but now I'm trying to be good and go half and half. Add the flour and stir until combined. Stir in milk, making sure to scrape the bottom of the pan get all of the yummy browned bits from the pork chops. Add bouillon and heat until sauce is thickened. If it gets too thick, add a bit more milk or water. If needed add more bouillon or salt and pepper to taste. Stir in parsley. You can either add the chops back to the pan and cover with the sauce, or pass the sauce separately at the table in case you have picky boys who are pork chop purists. Serve hot.