Pork Chops with Lemon Basil Cream Sauce
Ingredients
- 4 (8 oz) Pork Chops
- Salt & Pepper
- 1/2 tsp Garlic Powder
- 1 cup Panko Crumbs
- 1/4 Parmesan Cheese (grated)
- 2 tsp Dried Parsley Flakes
- 1/2 cup All Purpose Flour
- 2 Large Eggs
- 2 tbsp Unsalted Butter (beaten)
- 2 tbsp Unsalted Butter
- 2 clove Garlic (minced)
- Pinch Red Pepper Flakes
- 1/2 cup Chicken Broth
- 1 cup Heavy Cream
- 1/4 cup Parmesan Cheese (grated)
- 1/4 cup Fresh Basil Leaves (chopped)
- 1 Lemon (Zested)
- 1/2 tsp Salt
- 1/4 tsp White Pepper
Pork Chops
Lemon Basil Cream Sauce
Instructions
- Preheat oven to 400 degrees F.
- Season pork chops with salt and pepper, to taste.
- In a large bowl, combine Panko, Parmesan, parsley, garlic powder, salt & pepper. Set aside.
In another bowl combine flour, salt & pepper. Set aside.
In a third bowl, whisk the 2 eggs together.
- 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 skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
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.
- 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.
- Serve pork chops immediately with cream sauce.
Note
Cooking time will vary depending on the size and thickness of the pork chops.