Pork Chops Francaise

Submitted by The Miserable Gourm

"Traditionally a chicken dish, I've changed it up a bit by using pork. You can use boneless or bone-in for this recipe."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 4 thick pork chops
• 1 cup flour, divided
• 1 egg
• 2 tablespoons water
• 4 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil
• 1⁄4 cup white wine
• 1⁄2 cup chicken stock
• 1 tablespoon lemon juice
• 1⁄2 cup chopped fresh parsley

directions

1. Trim and rinse pork chops and pat dry.
2. Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
3. Set aside 1T flour.
4. Dredge pork chops in remaining flour, shaking off any excess.
5. Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
6. Fry in heated pan until golden, turning to make sure they are evenly browned.
7. Once browned, remove from pan and place into a casserole dish.
8. In the same pan that you cooked the pork, lower the heat and add 1T butter, scraping the bits off the bottom with a wooden spoon.
9. Add wine and simmer 1 minute.
10. Add chicken broth, flour, lemon and parsley and whisk to thicken.
11. Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.