Juicy crisp-tender pork chops served with the most heavenly cream sauce. Made in 30 min. You can’t beat that!

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!

Pork Chops with Lemon Basil Cream Sauce

Pork Chops with Lemon Basil Cream Sauce

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Juicy crisp-tender pork chops served with the most heavenly cream sauce. Made in 30 min. You can’t beat that!
5 stars (15 ratings)
Print Recipe Pin Recipe Leave a Review

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!

Pin Recipe Share on Facebook