Pork Chops with Lemon Basil Cream Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Pork Chops with Lemon Basil Cream Sauce
Description
This recipe for Pork Chops with Lemon Basil Cream Sauce starts with seasoning bone-in pork chops, which are then dredged in flour, dipped in egg, and coated with a mixture of panko breadcrumbs, Parmesan cheese, and fresh parsley. After searing the chops in butter to develop a golden crust, they finish cooking in the oven until fully cooked but still tender.
The accompanying lemon basil cream sauce is prepared in the same skillet, where garlic and red pepper flakes are gently softened before adding chicken broth and heavy cream. Parmesan cheese, chiffonade basil, and lemon zest are stirred in to create a sauce that is rich yet bright and flavorful. The sauce thickens slightly as it simmers, ready to be spooned over the pork chops.
This dish is well-suited for serving as an elegant main course, pairing nicely with simple sides such as steamed vegetables or a crisp salad. The creamy sauce adds moisture and flavor to the pork, elevating the presentation and taste without complicated steps.
Using fresh panko breadcrumbs gives the coating a light and crisp texture. Cooking times may vary depending on chop thickness, so monitoring internal temperature is advised to ensure the pork is juicy and not overcooked.
Ingredients
- 4 pork chops bone-in, 3/4-inch to 1-inch thick, 8-ounce
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup panko breadcrumbs
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
- ½ cup all-purpose flour
- 2 egg beaten, large
- 2 tablespoons butter unsalted
For the lemon basil cream sauce
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes or more, to taste
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- ¼ cup basil chiffonade, leaves
- lemon zest of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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 breadcrumbs provide a light, crisp coating and can be found in most grocery stores' Asian or baking sections.
- Adjust cooking time according to pork chop thickness to prevent overcooking; aim for an internal temperature of 140°F.
User Reviews
Overall Rating
5
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