Parmesan Pork Chops with Lemon Gravy
- 8 thin-cut pork loin chops
- 2/3 cup all-purpose flour, plus more
- salt and pepper
- 1 egg, beaten
- 1 cup breadcrumbs
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 cup chicken or vegetable stock
- juice and zest of 1/2 lemon
- 2 tablespoons flour
In a large, flat-bottomed sautee or frying pan, heat the butter and olive oil over medium heat. When hot, add half the pork chops and cook until golden brown on one side, about 4-5 minutes. Flip and cook a few minutes longer on the opposite side. Move to a plate and keep warm while you cook the other half. Add more butter and oil in between if necessary.
Once the second bath is cooked, move the porkchops off the pan, and add the broth to deglaze the pan. Dissolve browned bits off the bottom of the pan. Reduce to a simmer, and add the lemon juice and zest. Simmer until reduced slightly. In a small, sealable container, combine 2 tablespoons flour and 1/4 cup water. Shake vigorously to incorporate, then add to the stock. Stir well and simmer until thickened. Repeat with some more flour, if necessary.
Serve the pork chops with the gravy, and top with additional Parmesan cheese.