Juicy crisp-tender pork chops served with the most heavenly cream sauce. Made in 30 min. You can’t beat that!
5 stars (13 ratings)
Ingredients
48-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
1cupPanko*
¼cupfreshly grated Parmesan cheese
2tablespoonschopped fresh parsley leaves
½cupall-purpose flour
2large eggs, beaten
2tablespoonsunsalted butter
For the lemon basil cream sauce
2tablespoonsunsalted butter
2clovesgarlic, minced
¼teaspoonred pepper flakes, or more, to taste
½cupchicken broth
1cupheavy cream
¼cupfreshly grated Parmesan
¼cupbasil 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.