Pork Chops Romano in Lemon-Butter Sauce

Ingredients:

• 4 thinly sliced center cut boneless  pork loin chops, pounded thin
• Salt and pepper, to liking
• 1/2 to 3/4 cup all-purpose flour
• 1 - 2 large eggs, beaten with 1 TBS. water
• 1 cup unseasoned Panko breadcrumbs
• 1/2 cup grated Romano cheese
• 1 - 2 TBSP oil for frying
• 1/2 cup dry white wine
• 1 lemon, sliced
• 1/2 cup chicken stock or broth
• 1/4 cup unsalted butter, at room temperature
• chopped parsley, for garnish

Directions

• Season planate pork chops with salt and pepper. Set aside.

• Prepare a dredging station. place the flour during a shallow dish. place the eggs and water in another shallow dish. during a third shallow dish, mix the Panko bread crumbs and Romano cheese.

• In giant non-stick pan, heat the oil over med-high heat till shimmering. With a chunk of pork, dredge in flour, shaking off excess. dip in egg mixture, then coat in Panko-Romano mixture and raise hot pan with oil. Cook on either side till golden brown, regarding five minutes per facet, and transfer to dish during a heat kitchen appliance. Continue method with the remainder of pork chops. (For best results, don't over crowd pan. Brown pork chops in batches if you wish to )

• Once all chops area unit brunet on each side, wipe pan with towel and come back to stove. Add wine to pan and produce to overboil MEd heat. Add in lemon slices and let mixture scale back by 0.5.

• Once reduced by 0.5, flip heat all the way down to low and add chicken broth or broth. Heat till warm through.

• Swirl in temperature butter. Once butter is fusible and incorporated into sauce, Add chops back in and coat with sauce and still cook to internal worker of a hundred forty five degrees F, or pour sauce over chops if already a hundred forty five degrees F.

• Sprinkle with cut parsley before serving, if desired.