Lemon Creamy Pork Chops

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

 

Ingredients
4 thick pork chops, bone in
salt and pepper, to taste
2 cups Panko or bread crumbs
1/2 cup grated Mozzarella 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
1/2 cup shredded Mozzarella cheese
1 teaspoon parsley
the juice of a lemon
salt and pepper, to taste
 
Directions:
 
  • Preheat oven to 400 degrees. Season your pork chops with salt and pepper.
  • In a pie dish, combine Panko, Mozzarella, 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 a oven ready skillet, melt the butter on a 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, Mozzarella cheese, parsley, 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!

 

 

 

 

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67 thoughts on “Lemon Creamy Pork Chops”

  1. This looks so yummy and the pork chops in the freezer now have a new purpose come Thursday night. 😉 I'll definitely be using this one. Here from Tips and Tricks. Keep up the fab!

    blessings,

    The How to Guru {Shan Walker}

  2. You had me at lemons, Kimberly! Your chops look SUPER yummy, and I can't wait to try your recipe! Thank you so much for sharing at The Wonderful Wednesday Blog Hop! PINNING!

  3. Love it! This looks so fresh and delicious!!!I love lemon and pinned your recipe for later! Thank you so much for sharing with us at Friday Favorites! I would love for you to join me at mustlovehome.com for the Wonderful Wednesday Link Party…and enter our $40 PayPal Cash Giveaway for May!! Hugs – Christine at Must Love Home

  4. This dish looks delicious – the colours are amazing! Love the sound of this wonderful creamy, cheesy, lemony sauce as well. Pinned. Thank you for being a part of the Hearth and Soul Hop.

  5. I can't wait to try this awesome recipe, Pork Chops and Lemon what a great combo! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!
    Miz Helen

  6. I don't know Kimberly but you gals keep coming up with delicious recipes. Thanks so much for always linking up with Thriving on Thursdays. I'm featuring this one at tomorrow's party.

    Anne @ Domesblissity

  7. I can’t begin to express how amazing these delicious pork chops were. I substituted gouda (that’s what I had in the fridge) for the mozzarella and the flavors were delectable. My husband almost cried when he had to toss out the extra sauce☺ Thanks for sharing.

  8. I have recently started a web site, the info you offer on this web site has helped me greatly. Thanks for all of your time & work. “One of the greatest pains to human nature is the pain of a new idea.” by Walter Bagehot.

    1. Mine too!! I mean… it makes sense- nothing yellow really went into it. Lemon juice is pale yellow and cloudy at best. Definitely not bright yellow. Not sure how her’s ended up that color. It’s almost like she threw a yolk in there!

  9. These look so delicious. I really love using panko breadcrumbs in my recipes. They add a great crunch and soak up all the flavors. I’m also a big fan of lemon sauces. The sweet, tart flavor is perfection.

  10. We just started enjoying pork chops on a regular basis again when I realized how much my kids loved them. I am saving this recipe. It sounds delicious and so flavorful!

  11. I love lemon, my husband adores pork chops…. a winner for my family! It doesn’t look to hard or too time consuming, either. Thanks for the recipe, it will brighten up our winter plates!

  12. These pork chops look really tasty. I am saving your recipe because although my husband loves pork chops, I’m not a fan because I can never cook them right.

  13. Wow, these look great! I’ll have to pass this recipe on to my mom, she LOVES pork chops, and lemon is her very favorite flavor — I just know these will be a hit!

  14. I can’t wait to try this awesome recipe, Pork Chops and Lemon what a great combo! Thanks so much for sharing them with us at Full Plate Thursday and come back soon!

  15. A couple of observations: the sauce definitely is not yellow like in the photos above. Lemons are yellow and not almost orange like in the second photo. Yes, you eat with your eyes first but people feel like they’ve failed when they can’t duplicate the photos that are posted. I added a granulated chicken bullion to the sauce to add a touch of color plus chicken broth from a box. You have to be careful not to add too much granulated broth or it will be very salty. Also my pork chops were at least an inch thick and I didn’t have a cast iron skillet large enough for 4. So I used a casserole dish but then you won’t get the browning you would from a cast iron skillet. Next time I’ll pre-heat the casserole dish. I also used a meat thermometer and cooked them to exactly 145 degrees and they were fabulous. I also added some corn starch to the sauce because it shouldn’t run all over the plate but sit where you put it.

    This recipe was amazing and I definitely will be making this again. I served it with roasted veggies and it was quite the hit! Thank you for posting it 😉

    1. your right, in the picture, it does look yellow. I can’t remember what I did to make it look that yellow when editing the picture. The fact is it’s my favorite dish!

  16. These look so good! I love the sauce! Sharing, including on the Hearth and Soul Facebook page tomorrow. Thank you for being a part of the Hearth and Soul Link Party. Have a wonderful weekend!

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