Pork Chop Francese
Pork Chop Francese
Ingredients
For the Pork Chops
- 2 bone-in pork chops, center cut
- 1 1/2 cups all-purpose flour, seasoned with salt and pepper
- 4 eggs, beaten and seasoned with salt and pepper
- 2 tablespoons extra virgin olive oil, as needed for cooking
For the Lemon-Wine Sauce
- 1/2 stick salted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 lemon, juiced
- 1 lemon, sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the dredging station: In a shallow bowl, combine the 1 1/2 cups of seasoned all-purpose flour. In a separate shallow bowl, whisk the 4 seasoned eggs.
⏱️ 5 min
- 2
Dredge the pork chops: Take one pork chop and dredge it thoroughly in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured pork chop into the beaten egg mixture, letting any excess drip off. Finally, dredge the egg-coated pork chop in the seasoned flour once more, ensuring a complete coating.
⏱️ 5 min
- 3
Cook the pork chops: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the breaded pork chops into the hot pan. Cook for 4-6 minutes per side, or until they are golden brown and cooked through (internal temperature of 145°F). You may need to cook them in batches to avoid overcrowding the pan. Remove the cooked pork chops from the pan and set them aside on a plate.
⏱️ 10 min
- 4
Make the sauce: To the same skillet (do not clean it), add the 1/2 stick of salted butter. Once the butter has melted, add the 4 cloves of minced garlic and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Stir in the flour: Sprinkle the 3 tablespoons of all-purpose flour into the pan with the garlic and butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 6
Deglaze and thicken: Gradually pour in the 1 cup of dry white wine and 1 cup of chicken broth, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and continue whisking until it has thickened to your desired consistency.
⏱️ 5 min
- 7
Add lemon: Squeeze the juice from the 1 lemon into the sauce and stir to combine. Taste and adjust seasoning if needed.
⏱️ 1 min
- 8
Finish cooking: Return the cooked pork chops to the pan with the sauce. Arrange the lemon slices and sprinkle the fresh parsley on top of the pork chops and in the sauce.
⏱️ 1 min
- 9
Simmer: Reduce the heat to low, cover the skillet, and let the pork chops simmer in the sauce for 10 minutes. This allows the flavors to meld beautifully and ensures the pork chops are thoroughly heated through.
⏱️ 10 min
- 10
Serve immediately and enjoy this easy, lemony, and flavorful Italian-American dinner!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Chop Francese
For the Pork Chops
- 2 bone-in pork chops, center cut
- 1 1/2 cups all-purpose flour, seasoned with salt and pepper
- 4 eggs, beaten and seasoned with salt and pepper
- 2 tablespoons extra virgin olive oil, as needed for cooking
For the Lemon-Wine Sauce
- 1/2 stick salted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 1 cup chicken broth
- 1 lemon, juiced
- 1 lemon, sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the dredging station: In a shallow bowl, combine the 1 1/2 cups of seasoned all-purpose flour. In a separate shallow bowl, whisk the 4 seasoned eggs.
⏱️ 5 min - 2
Dredge the pork chops: Take one pork chop and dredge it thoroughly in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured pork chop into the beaten egg mixture, letting any excess drip off. Finally, dredge the egg-coated pork chop in the seasoned flour once more, ensuring a complete coating.
⏱️ 5 min - 3
Cook the pork chops: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the breaded pork chops into the hot pan. Cook for 4-6 minutes per side, or until they are golden brown and cooked through (internal temperature of 145°F). You may need to cook them in batches to avoid overcrowding the pan. Remove the cooked pork chops from the pan and set them aside on a plate.
⏱️ 10 min - 4
Make the sauce: To the same skillet (do not clean it), add the 1/2 stick of salted butter. Once the butter has melted, add the 4 cloves of minced garlic and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Stir in the flour: Sprinkle the 3 tablespoons of all-purpose flour into the pan with the garlic and butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 6
Deglaze and thicken: Gradually pour in the 1 cup of dry white wine and 1 cup of chicken broth, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer and continue whisking until it has thickened to your desired consistency.
⏱️ 5 min - 7
Add lemon: Squeeze the juice from the 1 lemon into the sauce and stir to combine. Taste and adjust seasoning if needed.
⏱️ 1 min - 8
Finish cooking: Return the cooked pork chops to the pan with the sauce. Arrange the lemon slices and sprinkle the fresh parsley on top of the pork chops and in the sauce.
⏱️ 1 min - 9
Simmer: Reduce the heat to low, cover the skillet, and let the pork chops simmer in the sauce for 10 minutes. This allows the flavors to meld beautifully and ensures the pork chops are thoroughly heated through.
⏱️ 10 min - 10
Serve immediately and enjoy this easy, lemony, and flavorful Italian-American dinner!
⏱️ 1 min