4 pork chops 3/4 inch thick
1 tbsp. butter
1/3 c. chopped carrots
1 tbsp. dry parsley
2 tsp. flour
1/2 tsp. each basil, thyme, tarragon
1/2 tsp. beef bouillon
2/3 c. milk or light cream
2 tbsp. dry white wine or water

Trim fat from chops. Sprinkle with salt and pepper. melt butter in skillet and cook chops 5 minutes on medium heat. Turn chops, add carrots and cook 7 minutes more until there is no more pink color. Remove chops. Stir in parsley, flour, spices, bouillon and pepper. Add to drippings in skillet and milk and cook until thickened. Add wine and return chops to heat through (about 10 minutes). Serve sauce spooned over pork chops.