Italian Lemon Herb Pork Chops

Based loosely on a recipe from Midnight Baker

Servings

4

Prep Time

25 minutes

Cook Time

30 minutes

Category

Pork is good for you!

John and I love pork chops any way....any how! This came out delicious and will definitely be in my rotation. Enjoy!

Ingredients

  • 2 bone-in Circle B Ranch pork chops
  • 2 tbs butter
  • 1/2 cup flour
  • 2 eggs, beaten

SEASONED BREAD CRUMBS:

  • 1 cup Panko
  • 1 tbs dried parsley - OR - 4 tbs FRESH chopped parsley
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • pepper to taste
  • 1/4 cup grated Parmesan or Romano cheese

SAUCE:

  • 2 tbs butter
  • 1 clove garlic, minced
  • 1/2 cup chicken stock/broth
  • 1 cup heavy cream
  • 2 tbs lemon juice
  • 2 tbs dried parsley -OR- 4 tbs FRESH chopped parsley
  • 1/2 cup shredded mozzarella cheese
  • 2 tbs Parmesan cheese
  • Salt to taste
  • Pepper to taste

Directions

  1. Mix all seasoned bread crumb ingredients in a large bowl.

  2. Preheat oven to 350 degrees F.

  3. Melt 1 tbs of butter in a skillet over medium-high heat.

  4. Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.

  5. Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.

  6. Bake chops in preheated over for 20 minutes; meanwhile make sauce.

  7. In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.

  8. Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.

  9. Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.

  10. Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).

  11. Sauce may be poured over the cooked chops or served on the side like a gravy.