Pork chops with a crunchy seasoned crust made even better with a cheesy and lemony herb gravy
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Italian Lemon Herb Pork Chops

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4
Author: Judith Hannemann

Ingredients

  • 4 bone-in rib pork chops
  • 2 tbs butter
  • 1 cup flour
  • 2 eggs beaten
  • Seasoned Bread Crumbs:
  • 1 cup plain breadcrumbs
  • 1 cup panko breadcrumbs
  • 2 tbs dried parsley -OR- 4 tbs FRESH chopped parsley
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup grated Parmesan or Romano cheese
  • Sauce:
  • 2 tbs butter
  • 3 cloves 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
  • 1/4 tsp oregano
  • 1/2 cup shredded mozzarella cheese
  • 2 tbs shredded Asiago cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • 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 (I could only brown 2 at a time); remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
  • Bake chops in preheated oven for 20 minutes; meanwhile make sauce.
  • In a small saucepan, melt the 2 tbs of butter over medium heat. Add the garlic and saute for about 5 minutes.
  • Stir in the stock, lemon juice, oregano 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.