Pork Chops (Baked) with Lemon and Herbs

By tunes

The crumb coating on the pork chops keeps them tender and moist. The lemon herb sauce is a perfect compliment to the tender pork.

Ingredients

• 1 tbsp. butter, divided
• 1/3 cup dry bread crumbs
• 1 tsp. dried basil, divided
• 1/2 tsp. dried
• rosemary,crumbled,divided
• 1 lb. boneless pork loin chops
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp. cornstarch
• 1 grated rind of 1 lemon
• 1/2 tsp. salt
• 2 tbsp. lemon juice
• 11/2 cups Milk, divided

Details

Servings 4

Preparation

Step 1

Preheat oven to 375*F..place half of butter in a 13"x9" glass baking dish. heat in oven for 5 mins.
In a shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tbsp. milk in separate bowl.Dip pork chops first in milk then in crumb mixture, pressing to coat. Transfer to a plate. Discard any leftover milk and crumbs.
Remove baking dish from oven and swirl to coat with melted butter.Place breaded pork chops in dish and return to oven. Bake for about 8 minutes or until pork is starting to brown.
Meanwhile, in saucepan, melt remaining butter over medium heat.
Cook remaining basil,rosemary, onion and garlic,stirring for 3 minutes or until softened.Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook,stirring, for 3 mins. or until thickened and glossy. Stir in salt and lemon juice.Pour sauce over top of pork in dish.Bake for 5 minutes longer or until only a hint of pink remains in pork.