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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I couldn’t find bone in chops that looked any good so I used boneless chops and it still tasted great! I paired it with garlic and rosemary roasted red potatoes and asparagus…simply amazing!
Mmmm…hubby will love these!:)
I have been searching for a sauce to go with my usualy dry pork chops, and this looks really delicious, I’m definitely attempting this over the weekend! Thanks!
If your pork chops are dry, you are cooking them too long. Pork is good to serve at medium rare and the FDA has approved this as well 🙂 I always brown mine in a pan on the stove and then put in a 400 degree oven and cook about 7 minutes for thick pork chops and less for slimmer ones. This is for pork chops with with bone.
Made this for dinner last night…..verrrry good!! Best chops I’ve had in a long time!
I just made your one pan ranch pork chops and veggies earlier this week and everyone at the table loved it! Looks like I’m going to have to add this one on the rotation soon as well.
This dish looks amazing! I always have a difficult time coming up with recipes for pork chops, so I can’t wait to try this one out! 🙂
Dani | http://www.styledvariety.com
Okay, so these look scrumptious! YUM!
Yum! These look devine! Wish I had these right now.