Italian Lemon Herb Pork Chops
Pork is good for you!
Based loosely on a recipe from Midnight Baker
John and I love pork chops any way....any how! This came out delicious and will definitely be in my rotation. Enjoy!
2 bone-in Circle B Ranch pork chops
2 tbs butter
1/2 cup flour
2 eggs, beaten
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
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
SEASONED BREAD CRUMBS:
Mix all seasoned bread crumb ingredients in a large bowl.
Preheat oven to 350 degrees F.
Melt 1 tbs of butter in a skillet over medium-high heat.
Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
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.
Bake chops in preheated over for 20 minutes; meanwhile make sauce.
In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
Sauce may be poured over the cooked chops or served on the side like a gravy.