4 large (blank)s thick-cut pork chops
1 teaspoon Montreal steak seasoning, or to taste
½ cup butter, divided
2 ½ tablespoons all-purpose flour, or as needed
1 tablespoon dried basil
1 teaspoon instant beef bouillon granules
1 teaspoon freshly ground black pepper
2 cups of milk
Step 1: Place the pork chops on a clean plate.
Step 2: Season all sides of the chops with Montreal steak seasoning.
Step 3: Place a large skillet on the stove and turn the heat to medium.
Step 4: Add in 2 tablespoons of butter and allow it to melt completely.
Step 5: Add in the seasoned pork chops and cook for 7 to 10 minutes or until medium-rare and the color turns brown. You can use a thermometer to check the doneness of the chops. It should read 63 degrees C or 145 degrees F.
Step 6: Add in the rest of the butter if it becomes a little dry. Continue cooking until the chops are cooked through.
Step 7: Remove the cooked pork chops and place them on a clean plate.
Step 8: Put the skillet back to the stove and turn the heat to medium-high.
Step 9: In a medium mixing bowl, add in the flour, beef bouillon, and basil. Stir until well mixed.
Step 10: Add in the black upper into the skillet and cook for 1 minute while stirring.
Step 11: Add in the flour and bouillon mixture and cook for 2 minutes or until the color turns brown.
Step 12: Pour in the milk and cook for 4 to 6 minutes or until it becomes thick and creamy.
Step 13: Turn off the heat. Pour the sauce on top of the cooked chops.
Step 14: Serve and enjoy!