Pork Chops with Lemon Basil Cream Sauce
Juicy crisp-tender pork chops served with the most heavenly cream sauce. Made in 30 min. You can’t beat that!
Cream sauce. Yes, lemon basil cream sauce to be exact.
And it’s a cream sauce that you’ll want to hide from everyone so you can sneak into the corner bathroom and guzzle it down. By yourself. With the lights off and everything.
No joke. It’s just that good.
Plus, it’ll pair with anything and everything so if pork chops isn’t really your jam, this sauce would also go well with chicken breasts or even a rib eye steak.
You just can’t go wrong here.
Pork Chops with Lemon Basil Cream Sauce
Juicy crisp-tender pork chops served with the most heavenly cream sauce. Made in 30 min. You can’t beat that!
Ingredients
- 4 8-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 1 cup Panko*
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons unsalted butter
For the lemon basil cream sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more, to taste
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup freshly grated Parmesan
- ¼ cup basil leaves, chiffonade
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Season pork chops with salt and pepper, to taste.
- In a large bowl, combine Panko, Parmesan and parsley; set aside.
- Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Melt butter in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes; set aside and keep warm.*
- To make the lemon basil cream sauce, melt butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, basil and lemon zest; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
- Serve pork chops immediately with cream sauce.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
*Cooking time will vary depending on the size and thickness of the pork chops.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
The pork chops were moist and tender. The basil sauce was little too much for my taste but, my hubby loved it, so it was a win win.
I’ll definitely be making these again. Thank you for a great recipe.
The best I have ever tasted! The sauce is incredible! Love this recipe and it’s not hard to make! A class act! Yum!!!!
I will repeat as others have said – a really great recipe and the meat was actually tender when all was said and done. Loved the sauce!
I made this recipe exactly with no substitutions or alterations. It would be just as awesome too if you wanted to skip the breading and just grill the pork chops which would be quicker. I made it with French fondant potatoes and steamed broccoli and carrots. Thanks for the amazing recipe!
Made these tonight , and my husband could not stop talking about how good they were.
They were absolutely delicious !
Love this! I make this once a month. I wouldn’t change a thing…absolutely delicious!
I made a good pork chop finally!
My family absolutely love this recipe.
Its now a staple in our recipes we make it at least 3 or 4 time a month
These were so so good! Super easy to make too. I added a bit of lemon zest to the pork chops after cooked and tossed spaghetti in the lemon sauce. Tasted so much like a dish I always get at Cheesecake Factory. This would be great with chicken too. Definitely a keeper!
This is one of my family’s favorite dishes! Absolutely amazing. I just use my own blend of seasonings on my pork.
I’m reviewing only the sauce. I pan fried my pork chops with salt pepper, salt, and garlic powder in a bit of avocado oil coated in only flour. I followed the recipe almost exactly except I used lemon juice from half a lemon rather than zest, omitted the red pepper flakes because of the kids and added a handful of shredded parm as that is all I had on hand. The sauce still turned out amazing. I loved that it was light and delicious. Very easy. I would love to try with the red pepper flakes. I think it could be used on chicken or fish as well.
Delicious! I didn’t bread this (to make it healthier) and just cooked with salt and lemon pepper and just a little butter. Then when I made the sauce I used fat free creamer (again, to make it healthier) instead of heavy cream.. I did use a little corn starch to thicken. I made with green beans. I will definitely make again.
I forgot to mention that I did make with boneless chops and it was still wonderful!
I found your recipe an hour so ago, and just finished dinner. Delicious! I loved the sauce! As I was only making dinner for one, because of that I didn’t use the same measurements (I’m a pretty intuitive cook, so eyeballing is not an issue) The only difference was I sprinkled a little flour in with the butter mixture because I didn’t have zest, and used lemon juice instead. Thinking the added liquid would make the sauce too thin. It worked perfectly, and came out the right consistency
That’s great! Thanks for sharing, Lisa.
This is hilarious. I didn’t read your post until after I made the recipe. I actually did end up sneaking the sauce by the spoonful when my husband left the room. Anyway, this sauce is to die for. The more I ate the better it got! I’ll be trying this sauce for lots of other stuff now. The pork chops were pretty amazing as well!
Very very good the sauce was awesome! The only thing I did different was to squeeze 1/2 of lemon into the sauce
This recipe was so, so good! My husband loved the crispiness of the pork and thought the sauce was “absolutely delicious” (he was unaware of the name of your site, haha), despite me sort of messing up when I tried to reduce it – it didn’t thicken down as much as I thought it would, but I think I may have used a little too much stock.
Anyway, this recipe is a keeper and I can’t wait to try some of the other delectable looking ones from your site!
Please keep trying more, Jill! Thanks for sharing.
I’d like to make this recipe with boneless pork chops. How would you recommend changing the cooking time?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this recipe for the first time ever about three years ago. The whole family LOVES it and often asks me to make it again. On my way for the ingredients soon actully. Yummm. I add my own variety of seasonings also. This is a dish you can get pretty creative with. Its very hard to leave the sauce aloneeeee.
I love all of your recipes!!! However I’m unable to print them. I haven’t had that problem on any other sites and I wondered if you may know why. Thank you so much for your help!
When you scroll down on the recipe, do you click the “print recipe” button before printing?
Chungah – what do you usually pair this with, for veggies? (or maybe rice?) Thanks.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Woman! You are amazing! My whole family loves this dish I made it 4 times in a row! Why?? My children are in love with this recipe! Thank you so much for a great one!!