Pork Chops with Lemon Basil Cream Sauce

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
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FOR THE LEMON BASIL CREAM SAUCE

• 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

DIRECTIONS

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.