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Pork Chops with Lemon Basil Cream Sauce


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Rate this recipe 4.4/5 (14 Votes)


  • 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
  • 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


Adapted from


Step 1

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.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

*Cooking time will vary depending on the size and thickness of the pork chops.


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