Place saran wrap over the pork and use the textured side of a meat mallet to pound the meat. This will make it more tender.

Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork more juicy. If you’re short on time, season the pork chops just before searing.

Combine the sauce ingredients and set aside. Measure out remaining ingredients before beginning.

Sprinkle the pork with flour and rub it over the surface of each side.

Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.

Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce for 2 minutes. Add the garlic and cook for 2-3 more minutes, until the liquid has reduced by half.

Add the butter and flour and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.

Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Simmer and reduce for about 8-10 minutes, stirring occasionally.

Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Stir in the lemon juice.

Add the pork back and spoon the sauce on top. Heat through for 3-5 minutes. Garnish with parsley and serve with mashed potatoes and roasted carrots!