Pork Chops with Lemon Basil Cream Sauce

Okay who needs to go out when you can make stuff at home that looks this beautiful and elegant?! And as an added bonus it tastes as amazing as it looks.
Let's be honest, going out to restaurants is expensive. Especially if you were to order something like this. But making it at home costs half the price and you can stay in your pajamas. Don't get me wrong, I love going out, but, making this quality of food at home wow's everybody more then ordering it from a menu.
This recipe will not let you down as far as flavor goes. The pork chop alone being breaded and bakes is super juicy but then you add this amazing cream sauce and you get smacked in the face with flavor!

I got this recipe from one of two of my favorite sites. I can't wait for her cookbook to come out. The blog is called Damn Delicious and really that is the best way to describe all the recipes that I have made thus far from her blog. (Well I personally would say its dang delicious or darn delicious or holy moly that's good lol).

FOR THE PORK CHOPS
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
1 cup Panko*
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons unsalted butter

FOR THE LEMON BASIL CREAM SAUCE
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1/2 cup chicken broth
1 cup heavy cream
1/4 cup freshly grated Parmesan
1/4 cup basil leaves, chiffonade
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste

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 Panko mixture, pressing to coat.
5. Melt butter in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes; set aside and keep warm.*
7. To make the lemon basil cream sauce, melt butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, basil and lemon zest; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
8. Serve pork chops immediately with cream sauce.

**Randi's Side Notes**
~ I personally used a meat thermometer to make sure my pork chops were done. Depending on how thick you have you chops the baking times will vary.