This continues to be my go to recipe for Pork Chops. I buy the half loin at ~$1.80/ lb and slice it up. The sauce is exactly the right amount for that big batch of chops. It also sets up a little in the fridge so next day lunch leftovers are even better than dinner. The basil is the genius part! It absolutely makes the dish. Dont skip it! Sometimes I will render leaf lard or fry some fatback (and pour most of the fat off for later) before the chops and the fond makes for the most amazing deglazed pan sauce foundation.
