Pork Chops make a cameo in my kitchen every few weeks and I love coming up with creative ways to enjoy them.  Because the meat adapts well to flavors of all sorts, I feel free to get a little adventurous with them.  Tonight, I was in the mood for something lemony, but wanted to keep it savory also.  So I went with a light breading for the chops matched with a creamy lemon sauce.  I knew I could nail the pork chops, but was concerned about the sauce… it turned out to be a great innovation. There was no frying or heavy cream, yet each bite of this dish still had a rich delicousness to it.

Print Recipe Here


  • 2 Center Cut Pork Chops (I ike these because they are lean)
  • ½ Cup of egg substitute (or 2 eggs beaten)
  • 1 Cup Panko Breadcrumbs
  • 2 Tbs parmesan cheese
  • Salt and Pepper to taste
  • Garlic powder to taste

For sauce:

  • 1 ½ Cups of Milk (I use Fat Free)
  • 2 Lemons
  • ⅛ – ¼ Cup Flour
  • 1 Tbs Garlic Powder
  • Salt and Pepper to taste
  • 1 Tbs Dried Parsley


  1. Preheat oven to 400. Foil a baking sheet and coat with spray (or use a SilPat).
  2. Butterfly the pork chops (cut them in half lengthwise using a sharp knife). If you prefer, you can pound them out or roll them to be thinner, but I find it to be easier just to cute them.
  3. Season pork chops with salt and pepper
  4. Pour the breadcrumbs into a shallow bowl and mix in parmesan cheese and garlic powder.
  5. Pour egg substitute/egg into a separate shallow bowl.
  6. Dip each pork chop into egg, then into breadcrumbs. Make sure to coat all sides.
  7. Place pork chops on baking sheet.
  8. Bake for 10 minutes, turn them over and bake another 10 minutes or until both sides are golden brown.

While chops are baking, prepare sauce:

  1. In a sauce pan, heat milk to a boil.
  2. Reduce to medium low heat and add in the juice of 1 ½ lemons to milk.
  3. Whisk in flour a tablespoon at a time to thicken the sauce.
  4. Stir in garlic, salt, pepper, and parsley.

Plate pork chops and generously pour sauce over them. Squeeze remaining half of lemon over the plated dish.

Pictured with Whole Wheat Angel Hair Pasta and sauteed veggies.

Prep time: 15 minutes Cook time: 20 minutes
Makes approx 2 servings, but you will have enough sauce to use if you want to make additional chops (or use to top a side of pasta)