Parmesan-Crusted Pork Chops with Dijon Cream Sauce

Pat pork chops dry and season both sides with salt and black pepper.

Place flour in one shallow dish and beaten egg in another.

Combine Parmesan and panko in a third dish.

Lightly coat each pork chop in flour.

Dip into egg.

Press into the Parmesan-panko mixture until evenly coated.

Heat olive oil and butter in a large skillet over medium heat.

Add pork chops.

Cook approximately 4-5 minutes on the first side until deeply golden.

Flip and cook approximately 3-5 minutes on the second side, adjusting heat to prevent the crust from burning.

Cook until pork reaches 145F internally.

Transfer pork to a plate and rest.

Carefully wipe loose burnt crumbs from the skillet if necessary while retaining the flavorful browned fond.

Add shallot and cook approximately 1 minute.

Add chicken broth and scrape up browned bits.

Simmer approximately 2 minutes.

Add heavy cream and Dijon.

Simmer gently for 2-3 minutes until the sauce lightly coats a spoon.

Remove from heat and stir in lemon juice.

Taste and adjust seasoning.

Spoon Dijon cream sauce onto two plates and place the pork chops over or alongside the sauce so the Parmesan crust remains crisp.

Finish with thyme or parsley.