Kung Pao Pastrami

Integer fringilla, nisi eget luctus egestas, leo lectus condimentum odio, a dictum lorem tellus sit amet sem.


  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
Steven Hille

Steven ist der Autor des nachhaltigen Reiseblogs Funkloch. Irgendwann dachte er sich, dass er nur noch Projekte realisieren sollte, die einen guten Nutzen haben. Aus dieser Idee heraus sammelte er Spenden für ein Tigerbaby, unterstützte ein nationales Bienenprojekt, baute einen Brunnen in Uganda und gründete mit Freunden die NGO WeWater, die sich für sauberes Trinkwasser einsetzt.

No Comments

Leave a Reply

Kung Pao Pastrami

Cheese, Garlic, Potato, Pork

PREP 32 min
COOK 14 min
3 servings
333 kcal


  • 4 thick-cut pork chops 1 tablespoon dried basil 1 teaspoon Montreal steak 1/2 cup butter, divided 2 1/2 tablespoons all-purpose flour 2 cups milk 1 teaspoon freshly ground 1 teaspoon instant beef
WordPress Cookie Hinweis von Real Cookie Banner