Romano Pork Chops

1: Pound boneless pork chops thin and dredge in flour, eggs, and Panko seasoned bread crumbs mixed with Romano cheese.

2: Heat 2 tablespoons of oil in the Always Pan on medium heat.

3: Add the chops and brown for 5 minutes on each side.

4: Remove chops and wipe the pan clean with a paper towel.

5: Add wine to the pan and bring to a boil over medium heat, then add lemon slices.

6: When reduced by half, add chicken broth and heat through.

7: Swirl in room temperature butter and add 1/2 teaspoon of corn starch to thicken the sauce.

8: Add the chops back to the pan and heat until the temperature registers 165 degrees.

9: Remove from the pan and keep warm while steaming asparagus in the Always Pan.