Step 1

Preheat oven to 400 degrees F.

Step 2

Season pork chops with salt and pepper, to taste.

Step 3

In a large bowl, combine Panko, Parmesan and parsley; set aside.

Step 4

Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Step 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.

Step 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.*

Step 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.

Step 8

Serve pork chops immediately with cream sauce.