Pork Chops With Herbed Cream Sauce

• 4 pork chop ribs, 1/2 inch thick (7 ounces each)
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 12 teaspoon beef bouillon granules
• 1 tablespoon minced fresh parsley
• 12 teaspoon dried basil, thyme or 12 teaspoon tarragon
• 23 cup milk or 23 cup half-and-half cream
• 2 tablespoons water
• 18-14 teaspoon pepper

1. In a large skillet, cook pork chops in oil until the juices run clear.
2. Remove and keep warm; drain.
3. Stir the flour, bouillon, parsley, and basil into the skillet.
4. Gradually stir in the milk, water, and pepper until smooth.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Spoon over chops.

pork chop, vegetable oil, flour, beef bouillon granules, parsley, basil, milk, water, pepper

Taken from www.food.com/recipe/pork-chops-with-herbed-cream-sauce-422644 (may not work)