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Curved double blade for rapid herb and salad chopping
Feathery dill — pickles, gravlax, cream sauces, potato salad
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
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Curved double blade for rapid herb and salad chopping
Feathery dill — pickles, gravlax, cream sauces, potato salad
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
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Trim fat from meat. Sprinkle with salt and pepper. In large skillet, cook chops in butter over medium heat for 5 min. Turn chops and add in carrot. Cook for 5 to 7 min. Remove chops. Reserve drippings and cook. FOR SAUCE: Stir parsley, flour, herb, bouillon granules and 1/4 tsp. pepper. Add in lowfat milk. Cook and stir till thickened and bubbly. Stir in wine or possibly water. Return chops to skillet and heat through. TO SERVE: Spoon sauce over chops.