Pork Chops with Herb Gravy

​4 thick-cut pork chops
1 teaspoon Montreal steak seasoning
6 tablespoons butter, divided
¼ cup flour
1 teaspoon basil
1 teaspoon instant beef bouillon granules
pepper to taste
2 cups milk
 
1.  Season chops on both sides with steak seasoning.  Heat 2 tablespoons butter in a large skillet over medium heat.  Cook pork chops on both sides until browned and just barely pink in the center; a meat thermometer should read 145.  Remove to a plate. 
 
2.  Add remaining 4 tablespoons butter to skillet; whisk to combine with pan drippings.  Whisk in flour, basil, bouillon granules, and pepper until smooth.  Cook and stir for 2 minutes, then gradually whisk in milk.  Bring to a gentle boil.  Return chops to pan, turn to coat in gravy, reduce heat to medium-low, and simmer for 5 minutes before serving. 

Added May 2020