Pork Chops with Lemon Basil Cream Sauce
Pork Chops with Lemon Basil Cream Sauce
Ingredients
Pork chops
- 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
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
- 1
Preheat oven to 400 degrees F.
- 2
Season pork chops with salt and pepper, to taste.
- 3
In a large bowl, combine Panko, Parmesan and parsley; set aside.
- 4
Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- 5
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.
- 6
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.
- 7
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.
- 8
Serve pork chops immediately with cream sauce.
