Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet cook chops in margarine or 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; basil, thyme, or tarragon; bouillon granules; and 1/4 teaspoon pepper into drippings and carrot. Add milk or light cream 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.
Wine Pairing(s)
39 Degrees Sauvignon Blanc
Nada Barbaresco Riserva Casot
Kenwood Sauvignon Blanc
Arthur Barolet Morgon
Matthieu De Brully Gran Clos Rousseau
Jean-Claude Boisset Pinot Noir Bourgogne
Bouchard Pere et Fils Vosne-Romanee
Louis Latour 'Vignes Franches' Beaune
Louis Latour Côte de Nuits-Villages
Domaine Font de Michelle 'Etienne Gonnet' Chateauneuf du Pape
Calories From Fat 28 Total Fat 3 Carbohydrates 3 Calories 47
Calcium 23 Sodium 215 Vitamin A 999 Vitamin C 2 Cholesterol 3
This recipe has been added to the following public cookbooks:
DON COOKING BOOK
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