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Pork Chops Francaise
At a Glance
- Total
- 1 hr
- Servings
- 4 servings
Categories
- Main Course
- Baked
- Pan-fried
Allergens
- Wheat
- Egg
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Pork chops coated with flour and egg, prepared Francaise-style for a simple home-cooked main dish.
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Equipment
Large frying pan, casserole dish, whisk, wooden spoon
Ingredients
- 4 thick pork chops
- 1 cup flour, divided
- 1 egg
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Instructions
Trim and rinse pork chops and pat dry.
Heat a large frying pan with 3T butter and 1T olive oil over medium heat.
Set aside 1T flour.
Dredge pork chops in remaining flour, shaking off any excess.
Whisk egg and water and dip floured pork chop into egg mixture allowing excess to drip off.
Fry in heated pan until golden, turning to make sure they are evenly browned.
Once browned, remove from pan and place into a casserole dish.
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.
Add wine and simmer 1 minute.
Add chicken broth, flour, lemon and parsley and whisk to thicken.
Pour sauce over pork chops and bake, covered in a 375 oven for 40-45 minutes until tender.
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