Herbed Pork Chops with Carrots... Best Husband Rating Yet

This is one of those recipes that hides in the box and hasn't been made in a while... but it is a classic and really good. This is one of Chris's all time favorites and he loves when I make it. I got this recipe from my mom, who I believe got it out of a Taste of Home magazine. I know you all have an "old classic," recipe hanging out in your recipe box somewhere... so pull them out and comment on this blog so we can all share in the deliciousness!



The ingredients seem a little odd, but I promise... the outcome is great! Enjoy
Husband Rating: 10 (I finally got a 10)!!!

Bonus: This meal only cost me about $5. The pork chops were on sale, and I had everything else except the asparagus... AND I have leftovers. Can't beat that! Also, it only takes about 15 minutes.

Ingredients
-Pork Chops (3 or 4 or however many you need).
- 1 Tbls butter
- 1/3 Cup chopped carrots
- 1 Tbls Parsley
- 2 tsp flour
- 1/2 tsp of either basil or Thyme (I used Basil)
- 1 tsp. instant beef boullion
- 2/3 Cup milk
- 2 Tbls. of either white wine or water (I use water)



Melt butter in a skillet and cook one side of the pork chops (about 5 minutes depending on thickness). Flip pork chops and add chopped carrots. Cook pork chops through (about another 5 minutes). Once cooked, remove pork chops and set aside. Stir parsley, flour, spice of choice, beef boullion and a little bit of pepper into the drippings/carrots. Add milk. Cook until thick and bubbly. Stir in water/wine and stir. Put pork chops back in and heat.

You can choose whatever side you would like. We had cous-cous and asparagus. Enjoy!