4 pork chops (3/4 inch thick)
1 tbsp. butter
1/3 c. finely chopped carrot
2 tsp. flour
1/2 tsp. basil, thyme or tarragon, crushed
1/2 tsp. instant beef bouillon granules
2/3 c. milk or light cream
2 tbsp. dry white wine or water
1 tbsp. snipped parsley

Trim fat from meat. Sprinkle with salt and pepper. In large skillet, cook chops in butter over medium heat for 5 minutes. Turn chops and add carrot. Cook for 5 to 7 minutes. Remove chops. Reserve drippings and cook.

FOR SAUCE: Stir parsley, flour, herb, bouillon granules and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly. Stir in wine or water. Return chops to skillet and heat through. TO SERVE: Spoon sauce over chops.