Creamy Lemon Pork Chops

These lemon creamy pork chops are perfect for a cozy weeknight meal. They’re breaded and topped with a luscious, flavorful pan sauce.

I love pork chops! If you are like me, you only have a few recipes on how to cook these little gems and so it doesn’t make it in your menu plan very often.

I have been on a mission to change that! I guess you can say I have been having a love affair with my oven ready skillet, lately.

It has changed my life! It’s a great way to get a crispy pork chop without drying it out.

I will be making these incredible morsels a lot! I thought that they would taste good but I wasn’t ready to have my socks knocked off! 

This would be perfect for a weekday dinner with your family or a fancy dinner that you are trying to impress!

Creamy Lemon Pork Chops

A FEW TIPS

• Take a minute. Once you coat your pork chop with the coating, let them sit for a few minutes. It helps batter adhere to the chop better and not come off in the cooking process.
• Wait to cook. Let your pork chops sit out of the fridge for 30 minutes. This will help your chops cook more evenly.
• Hot skillet. The goal is to cook the chops without losing the breading. A hot pan is crucial! Let them cook a couple minutes undisturbed, without peaking, this way you will have that golden crust.
• Wait to dig in. Give the pork chop a few minutes to rest before digging in. Trust me, it will taste even better!

Creamy Lemon Pork Chops

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Ingredients

• 4 thick pork chops, bone-in
• salt and pepper, to taste
• 2 cups Panko or bread crumbs
• 1/2 cup grated white cheese
• 4 Tablespoons parsley
• 3/4 cups flour
• 2 large eggs, beaten
• 4 Tablespoons butter
• Sauce:
• 2 Tablespoons butter
• 3 to 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 2 teaspoons cornstarch
• 2 cups shredded white cheddar cheese
• 1 teaspoon parsley
• the juice of a lemon
• 1 Tablespoon lemon zest
• salt and pepper, to taste

Instructions

Preheat oven to 400 degrees. Season generously your pork chops with salt and pepper.

In a pie dish, combine Panko, cheese, and parsley; set aside. In another pie dish pour in your flour and in a different pie dish will have your beaten eggs.

Working on one at a time, dredge the pork chop in flour, then dip into the eggs and then finish off with the Panko mixture. You will need to press to make the coating stick.

In an oven-ready skillet, melt the butter on medium heat. Add the pork chops and brown on each side for about 2 to 3 minutes.

Place skillet into the oven and roast until completely cooked through, I did 8 minutes on each side.

sauce: While the pork chops are cooking, make your sauce. In a saucepan, melt the butter and then add the garlic. Cook, stirring frequently, for about 3 minutes. Add the chicken broth, heavy cream, cheese, parsley, cornstarch and lemon juice. Season with salt and pepper, to taste, and stir constantly. Bring to a boil; then reduce heat to simmer and let cook until it slightly thickens.

Serve the pork chops immediately with the sauce drizzled on top!

Creamy Lemon Pork Chops

Did you try our Creamy Lemon Pork Chops recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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