4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
1 cup Panko*
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
1/2 cup all-purpose flour
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2 large eggs, beaten
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2 tablespoons unsalted butter

For the lemon basil cream sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1/2 cup chicken broth
1 cup heavy cream
1/4 cup freshly grated Parmesan
1/4 cup basil leaves, chiffonade
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste