The Olive Bin

Pork Chops with Lemon Basil Cream Sauce

FOR THE PORK CHOPS: Preheat oven to 400 degrees F. Season pork chops with salt and pepper, to taste. In a large bowl, combine Panko, Parmesan and parsley; set aside. Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in bread crumb mixture, pressing to coat. Heat oil in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.Place into oven and roast until completely cooked through, reaching an internal tem-perature of 140 degrees F, about 8-10 minutes; set aside and keep warm. FOR THE LEMON BASIL CREAM SAUCE: Heat basil and lemon oil in a small sauce pan. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, and Parmesan. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.Serve pork chops immediately with cream sauce.
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Ingredients

FOR THE PORK CHOPS:

4 - 8oz pork chops, bone-in, 3/4-inch to 1-inch thick

Salt and black pepper, to taste

1 C bread crumbs

1/4 C freshly grated Parmesan cheese

2 T chopped fresh parsley leaves

1/2 C all-purpose flour

2 large eggs, beaten

2 T of any of The Olive Bin's Extra Virgin Olive Oil

 

FOR THE LEMON BASIL CREAM SAUCE:

1 T of The Olive Bin's Basil Olive Oil

1 T of The Olive Bin's Lemon Olive Oil

2 cloves garlic, minced

1/4 tsp red pepper flakes, or more, to taste

1/4 C chicken broth

1/2 C heavy cream

1/4 C freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

Directions

FOR THE PORK CHOPS:

  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 bread crumb mixture, pressing to coat.
  5. Heat oil in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.Place into oven and roast until completely cooked through, reaching an internal tem-perature of 140 degrees F, about 8-10 minutes; set aside and keep warm.

FOR THE LEMON BASIL CREAM SAUCE:

  1. Heat basil and lemon oil in a small sauce pan. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Stir in chicken broth, heavy cream, and Parmesan. Season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.Serve pork chops immediately with cream sauce.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Fused Lemon Olive Oil
Fused Lemon Olive Oil
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