Pork Chops With Basil Cream Sauce

• 4 boneless pork chops 3/4-inch thick
• olive oil
• 2 teaspoons butter
• 1/2 cup onion chopped
• 2 cloves garlic minced
• 3/4 cup dry white wine
• 1 cup light cream OR milk
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup fresh basil chopped
• 1/4 cup parsley chopped

1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook for 8 minutes, turning occasionallly, until internal temperature on a thermometer reads 145 degrees f. Remove chops to a serving platter; allow chops to rest 3 minutes and keep warm.
2. Melt butter in same skillet over medium heat. Add onion and garlic; cook until tender but not brown, stirring. Stir in wine. Bring to boiling; reduce heat, boil gently for 3 minutes (you should have about 2/3 cup). Stir together cream, flour, salt and white pepper. Add to skillet. Cook, stirring constantly, until sauce thickens. Stir in basil and parsley. Cook and stir for 1 minute more. Serve sauce over chops.

pork chops, olive oil, butter, onion, garlic, white wine, light cream, flour, salt, ground white pepper, fresh basil, parsley

Taken from www.yummly.com/recipe/Pork-Chops-with-Basil-Cream-Sauce-2249453 (may not work)