Pork Chops with Lemon Basil Cream Sauce
Ingredients
Pork Chops
Lemon Basil Cream Sauce
Instructions
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Preheat oven to 400 degrees F.
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Season pork chops with salt and pepper, to taste.
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In a large bowl, combine Panko, Parmesan, parsley, garlic powder, salt & pepper. Set aside.
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In another bowl combine flour, salt & pepper. Set aside.
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In a third bowl, whisk the 2 eggs together.
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Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
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Prepare a baking sheet with parchment paper and non-stick spray. Transfer pork chops onto the baking sheet. Place into the oven and roast until completely cooked through (reaching an internal temperature of 140 F), about 8-10 minutes. Set aside and cover to keep warm.
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To make the lemon basil cream sauce, melt butter in the same 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. Bring to just a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
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Serve pork chops immediately with cream sauce.
Note
Cooking time will vary depending on the size and thickness of the pork chops.
