Pork Chops With Lemon Basil Cream Sauce Recipe 465

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LEMON-BASIL PORK CHOPS



Lemon-Basil Pork Chops image

"My husband just loves these lovely lemon-flavored chops," Linda Senuta attests from Oakdale, Pennsylvania. "I've made them many times and always receive good reviews."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 large egg, lightly beaten
1 teaspoon lemon juice
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted
2 teaspoons grated lemon zest
1 teaspoon dried basil
4 boneless pork loin chops (1-1/4 inches thick and 6 ounces each)

Steps:

  • In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon zest and basil. Dip pork chops in egg mixture, then coat with crumb mixture., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160° and juices run clear.

Nutrition Facts : Calories 280 calories, Fat 12g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

AMAZING PORK CHOPS IN CREAM SAUCE



Amazing Pork Chops in Cream Sauce image

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Provided by CHRISTINEPEREZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 25m

Yield 8

Number Of Ingredients 7

3 tablespoons butter
8 boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Steps:

  • Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
  • Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g

PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK CHOPS WITH LEMON BASIL CREAM SAUCE RECIPE - (4.6/5)



Pork Chops with Lemon Basil Cream Sauce Recipe - (4.6/5) image

Provided by PineyCook

Number Of Ingredients 18

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

Steps:

  • 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. *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. *Cooking time will vary depending on the size and thickness of the pork chops.

PORK CHOPS WITH HERBED CREAM SAUCE



Pork Chops with Herbed Cream Sauce image

This recipe is perfect for a spur-of-the-moment lunch or as a no-fuss entree for a special Sunday dinner. The meat cooks up moist and tender, and the bouillon lends instant flavor to the gravy.-Edith Ruth Muldoon, Baldwin, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

4 pork rib chops (1/2 inch thick and 7 ounces each)
2 tablespoons canola oil
1 tablespoon all-purpose flour
1/2 teaspoon beef bouillon granules
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil, thyme or tarragon
2/3 cup whole milk or half-and-half cream
2 tablespoons water
1/8 to 1/4 teaspoon pepper

Steps:

  • In a large skillet, cook pork chops in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , Drain drippings from skillet. Stir in the flour, bouillon, parsley and basil. Gradually stir in the milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.

Nutrition Facts : Calories 279 calories, Fat 17g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 152mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.

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