Creamy Herbed Pork Chops

Prep Time: 1/2 hour
Serves 4

Delicious with Green Rice to soak up extra sauce!

4 pork chops, cut 3/4-inch thick
1 Tbls butter (or olive oil, for a dairy-free recipe)
1/3 cup finely chopped carrot
1 Tbls snipped fresh parsley
2 Tbls rice flour
1/2 tsp thyme
1/2 tsp vegan bouillon
2/3 cup milk (or chicken broth, for a dairy-free recipe)

1. Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet, cook chops in butter (or oil) over medium heat for 5 minutes. Turn chops and add carrot. Cook until no pink remains (another 5 minutes if right thickness). Remove chops reserving drippings and carrot in the pan.
2. For sauce, stir parsley, flour, thyme, bouillon, and 1/4 tsp pepper into drippings and carrot. Add milk (or broth) all at once. Cook and stir till thickened and bubbly. Thin with a could Tbls of water if necessary. Return chops to skillet and heat through. Serve chops on a platter and sauce in a bowl or gravy boat.

A word about ingredients: Pork is not the healthiest meat or the easiest to digest. If you have digestive trouble, you may want to avoid it. You can try this recipe with chicken cutlets instead of pork chops.