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.
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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!!
This basil lemon cream sauce was to die for – sooooo yummy! It could have been thicker but it sure was delicious. The pork chops were so good. Will definitely make again – also, will try to find something else to use this sauce for.
This was such a delicious recipe. I used boneless chops, cooked to 140 and left them in the oven while I was finishing the sauce. They were perfect, and still juicy. Served with baked brown rice (Alton Brown recipe), sheet pan of summer squash/zucchini/mixed bells/red onion/Vidalia onion/fresh pepper/garlic salt/oil, and marinaded button mushrooms (Natasha’s Kitchen recipe). I ended up with a lot of leftover sauce – I can’t wait to add it to some pasta, peas, mushrooms, and top with more parmesan. Definitely adding this to the “keepers” file.
I made this dish for Christmas dinner. It was delicious. The next day, I poured the leftover sauce over spaghetti, it might be my new favorite pasta sauce.
Simply delicious!
Can boneless chicken breast be used instead of pork chops?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
Thank you for an Amazing dish!! Super easy to make and extremely damn delicious! My entire family loved it. Will become a staple in our home 🙂
I made this recipe today in my sun oven and it was delicious!! I wanted to share the picture but couldn’t figure out how to do it. After breading and browning the pork chops, I placed them on top of cut up potatoes and baked them via the sun oven outdoors . I made the fabulous cream sauce and poured it over the top and the dish was a major hit with my family. I will make this recipe again, many thanks! Judy
I have a question! My grocery store was out of fresh basil. How much dried basil should I use to substitute the fresh?
The ratio for dry to fresh herbs is typically 1:3.
Wowie!! Had almost written pork chops out of my recipe book for good until I saw this recipe and decided to give them another try. SO GLAD I did! These were simply damn delicious!!
You were right about this sauce! I wanted to drink it by itself. Another great recipe. Thanks Chungah!!
Hello Chungah! Thank you thank you for this great recipe, I was so tired of following my usual pork chop recipe and this was such a refreshing change. I made this last night and it came out great!! I stumbled upon your recipe last night so of course I didnt have all the ingredients in my pantry so I substituted the Panko with regular bread crumbs and I didnt dip the pork in egg because I have an intolerance to that yummy ingredient (so not fair) and it turned out just fine.
Definitely trying it out again (and again). Thanks again and happy cooking 🙂 nom nom
These were the best pork chops I have ever made. The whole family enjoyed them! The sauce was amazing…we put it on the green beans, too. I love your website and the beautiful photos. Is it just me, or does anyone else want to make every recipe? Great variety of recipes. I’ve made about 10 recipes so far and everyone turned out perfectly! Thank you!
My daughter cooked these chops twice over the holiday season, and they taste amazing. I love your recipes Chungah, there is not one which hasnt turned out perfectly.
Again i tried your recipe last night for dinner. These one came out REALLY REALLY good.
thank you.
I substituted the Panko with crushed up sweet potato tortilla chips (put into food processor) and instead of heavy cream used coconut milk…WOW even with substitutions this recipe was AMAZING! DD all of your recipes ROCK! Loved by my husband and kids too 🙂
Can I put the leftover sauce in the fridge or will the cream and oil coagulate weird?
Unfortunately, I cannot answer this with certainty as I have not tried this myself. As always, please use your best judgment.
I made the sauce a day in advance and kept it in the fridge. I microwaved it the day I wanted to serve it. It was still amazing.
I made this last night and it was so good. Family loved it!
I made these this week and they turned out so good! Seriously jam packed with flavor and moist as can be! Thanks for the recipe 🙂
Made this recipe this week, my husband and I LOVED IT!
Great job DD, we’ll certainly be making this again!