Creamy Herbed Pork Chops

2 Pork chops
1 Tbs margarine or butter
1/3 cup finely chopped carrot
1 Tbs sniped parsley
2 tsp flour
1/4 tsp dried basil
1/4 tsp dried thyme
1/2 tsp instant beef bouillon granules
2/3 cup milk or light cream
2 Tbs dry white wine or water

Trim fat from meat. If desired sprinkle with salt and pepper (you can pound them also with a mallet to make thinner). Melt butter or margarine in a skillet and put pork chops in with carrots. Sauté porkchops only until no longer pink (check the middle). Remove porkchops.

Reserve dripping and carrot. For sauce, stir parsley, flour basil, thyme (you can just use ½ teaspoon of one or the other if you don't have both these spices), bouillon granules and ¼ teaspoon pepper into drippings and carrot.

Add milk all at once. Cook and stir till thick and bubbly. Stir in wine or water. Return chops to skillet and heat through. Serve gravy on top of meat and some rice.

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