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*
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (or more, to taste)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1/4 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.
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