Pork Chops Vesuvio for Two

I searched all over for a recipe for these and found non, so, I made up my own. my family loves them. To increase the amount just redo the seasoning ect. to taste. I serve it over pasta, chops on top, covered with the sauce and garnished with the last table spoon of basil.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2 (10 -12 ounce)  pork loin chops with bone or 4 (6 ounce)  pork loin chops with bone
• 4  tablespoons butter
• 2  tablespoons extra virgin olive oil
• 4  large garlic cloves, finely choped
•  Italian breadcrumbs
• 2  tablespoons oregano
• 4  tablespoons basil
•  garlic powder (for breading )
•  crushed red pepper flakes
• 1⁄2 cup  chicken stock
• 1⁄2 cup dry white wine (I use Chardonay )
• 1  lemon, juice of (or eqivalent lemon juice)

Directions

1. add garlic powder, 1 tablespoon oregino and 2 table spoons of basil to italian breading. dreg chop in breading coating well on both sides.
2. melt butter and heat olive oil in large skillet.
3. add and saute garlic until it turns golden brown.
4. brown chops on both sides ( about two minute per side or until breading turns golden). remove chops and set aside.
5. to skillet,add stock, wine 1 table spoon oregino,1 table spoon basil,lemon juice and crushed red peper. deglaze pan scrapping the bottom to get all the goodies. bring to a boil, turn down heat to med.low.
6. re-add chops and spoon sauce over the top. close lid, simmer 10. minute.
7. turn chops over and repeat step . (cook till chops are done ).
8. serve over angle hair pasta. garnish with remaining table spoon of basil.