I’ve made this recipe several times. Super tasty – definitely old school – the wine sauce was probably the shit in 1986, but still holds up. I’ve altered the recipe a bit below to make it a little zingier.
3/4 pork chops cut 3/4 inch thick
3 tbs butter
1/3 cup finely chopped carrot
1 tablespoon snipped parsley
3 tsp flour
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/2 teaspoon instant beef granules
1 cup cream (I use heavy cream, but light cream is fine too)
1/4 cup dry white wine (I use chardonnay)
salt & pepper
First chop up the carrots super fine, then toss carrots into sauce pan with 2 tbs of butter. Cook for about 5-7 minutes to soften. Then add in parsley, thyme, tarragon, bouillon granules, pinch of salt and pepper, the additional tbs of butter then the 3 tsps of flour. Stir together and cook on low for 1 minute. This is when I would throw the chops (salt & peppered) on the grill for about 8-10 minutes (4-5 minutes a side). Then back to the sauce – pour in cream all at once. Cook on low and stir until thick and bubbly. Then add the wine at the end. Honestly, at this point I always taste it and usually dump in a little more wine so the flavor is strong, but up to you! Pour sauce over chops and EAT!