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These Lemon Pepper Pork Chops are ready in 30 minutes with simple ingredients. Juicy, flavorful pork chops with bright citrus and garlic make the perfect easy dinner.
Quick Recipe Overview
WHAT: Tender boneless pork chops marinated in lemon juice, zest, and seasonings, then pan-seared in butter to golden perfection.
WHY: Ready in 25 minutes with pantry staples, delivering juicy, flavorful pork chops that taste like you spent hours cooking.
HOW: Marinate chops in a ziplock bag, sear in melted butter until 145°F internal temperature, serve immediately for best results.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Lemon Pepper Pork Chops
- Ingredient Notes
- Lemon Pepper Pork Chops Recipe
- How To Make Lemon Pepper Pork Chops
- Substitutions and Variations
- FAQs for Lemon Pepper Pork Chops
- My Best Tips for Making Lemon Pepper Pork Chops
- What to Serve With Lemon Pepper Pork Chops
- Storage & Reheating Tips
- Similar Recipes to Try
- More Tasty Pork Recipes To Try
Why I Love Making Lemon Pepper Pork Chops
These lemon pepper pork chops are great for busy weeknights when you need something quick and relatively effortless. The marinade does all the heavy lifting – just shake everything in a bag and you’re halfway done! The lemon juice and zest create a beautiful bright flavor that cuts through the richness of the pork without overpowering it.
I’ve made this recipe dozens of times, and it never fails to deliver juicy, tender pork chops. There’s no complicated technique or hard-to-find ingredients – just straightforward cooking that yields restaurant-quality results. The combination of olive oil in the marinade and butter for cooking creates the most incredible golden crust while keeping the meat moist.
🩷 Melissa
Whether I’m cooking for family or unexpected guests, these pork chops are always a winner!
- Quick & easy ✔️
- Crowd pleaser ✔️
- Simple ingredients ✔️
With only 30 minutes from start to finish, I can have dinner on the table faster than ordering takeout.
Use it up tip: When the pork chops go in the pan to start cooking, I put the leftover marinade in a separate small pan and let it cook, too.
This makes a perfect basting sauce for the last minute of cooking the chops and is so yummy to serve alongside!
Ingredient Notes
Lemon zest and juice: Fresh lemons are essential here – bottled lemon juice won’t give you the same bright, vibrant flavor. When zesting, only remove the yellow outer layer; the white pith underneath is bitter.
Butter: You’ll need 2-3 tablespoons of butter for cooking. I use unsalted butter so I can control the salt level in the marinade.
Pork chops: Boneless or bone-in cuts can be used, but look for chops that are about ¾ to 1-inch thick for the best results. Avoid super thin chops as they cook too quickly and can dry out.
See the recipe card below for full information on ingredients and quantities.
Lemon Pepper Pork Chops
Ingredients
- 4 pork chops, boneless or bone-in, *See note!
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- Zest of 1 lemon
- Juice of 2 lemons
Instructions
- Add your pork chops to a large ziploc bag along with the olive oil, lemon juice, lemon zest, oregano, salt, pepper, and garlic powder.
- Shake the bag vigorously until the pork chops are evenly coated. Let marinate for 10-15 minutes.
- Melt the butter in a large pan or skillet over medium-high heat.
- Once the butter is completely melted add your pork chops.
- Cook the pork for about 3-5 minutes per side, or until the pork reaches an internal temperature of 145°F.
- Remove the meat from heat and let rest up to 5 minutes before serving.
Notes
- Use whatever kind of pork chops you have on hand or find on sale — boneless, bone-in, thin or thick. The cooking time will vary with thinner, boneless cuts cooking the quickest, and bone-in, thicker cuts taking longer.
- I highly recommend using a digital thermometer so you know exactly when the meat is done. Pork, especially thin cuts, are so easy to overcook and dry out!
- For more zesty zing, add the zest of the second lemon. You can also top your pork chops with lemon zest or lemon slices for serving.
- For an extra spicy kick, add another 1/4 teaspoon black pepper. Using fresh ground pepper will also raise the peppery kick.
Nutrition
How To Make Lemon Pepper Pork Chops
Step 1: Add pork chops to a large ziplock bag with olive oil, lemon juice, lemon zest, oregano, salt, black pepper, and garlic powder. Seal the bag and shake vigorously for 30-60 seconds until every chop is evenly coated in that zesty marinade.
Step 2: Place a large skillet or pan over medium-high heat and add 2-3 tablespoons of butter. Let it melt completely until it just begins to foam – this is the perfect temperature for searing.
Step 3: Remove pork chops from the marinade (let excess drip off) and place them in the hot skillet with space between each piece. Cook for 3-5 minutes without moving them – patience gives you that golden crust!
Step 4: Turn the chops over and cook the second side for another 3-5 minutes. Use a meat thermometer to check for 145°F internal temperature. The pork should be golden brown with slightly caramelized edges.
Step 5: Turn off the heat and let the pork chops rest for 3-5 minutes (or transfer them to a clean plate). This step is crucial for juicy meat!
Step 6: Garnish with extra lemon zest if desired, then serve immediately.
Substitutions and Variations
Use Fresh Garlic
Try fresh garlic instead of powder by mincing 3-4 cloves. Add it to the melted butter and sauté for 1-2 minutes before adding the pork chops – your kitchen will smell incredible!
Add Extra Spice
Make it spicy by adding ¼ teaspoon red pepper flakes to the marinade or sprinkling cayenne over the finished chops.
Aromatic Herb Option
Add fresh herbs like thyme or rosemary to the pan while cooking for an aromatic twist. Just toss in a few sprigs alongside the butter.
Restaurant-Style Pan Sauce
Create a pan sauce after cooking by deglazing the skillet with ¼ cup white wine or chicken broth, then whisking in a tablespoon of cold butter for a restaurant-style finish.
FAQs for Lemon Pepper Pork Chops
Yes! Bone-in pork chops work beautifully with this recipe. Just add 2-3 extra minutes per side to the cooking time, and always check that internal temperature reaches 145°F.
The olive oil in the marinade is key – it helps seal in moisture. Also, don’t overcook them! Use a meat thermometer and remove them from heat at exactly 145°F. Let them rest for 3-5 minutes before serving.
Yes! Thicker chops (1-inch or more) will need 6-8 minutes per side instead of 3-5 minutes. The marinade works perfectly regardless of thickness.
The beauty of this recipe is that a quick 5-10 minute coating in the bag is enough. If you have extra time, 30 minutes will intensify the flavor, but it’s not necessary.
Definitely! Grill over medium-high heat for 4-6 minutes per side, brushing with the marinade occasionally. The lemon and garlic flavors are fantastic with that smoky char.
My Best Tips for Making Lemon Pepper Pork Chops
☞ Meat Thermometer Perfection: Use a meat thermometer for perfect results every time. Pork chops can go from perfectly juicy to dry in just a minute or two. Invest in an instant-read thermometer and pull the chops off the heat at exactly 145°F. They’ll continue cooking slightly as they rest.
☞ Don’t Crowd the Pan: Cook your pork chops with plenty of space between them so they sear rather than steam. If your skillet isn’t large enough, cook them in two batches. That golden crust is worth the extra few minutes.
☞ Let the Butter Melt: Don’t add the chops until the butter is melted. When the butter is fully melted and just starting to foam, that’s your signal. Adding the pork chops too early can cause them to stick and won’t give you that beautiful caramelized exterior.
☞ Save that Marinade: Don’t toss the leftover lemon mixture from the bag! Cook it in a small pan separately while the chops are cooking. Then spoon it over the pork chops during the last minute of cooking for an extra burst of flavor. (It absolutely must be cooked if you want to use it after marinating the pork!)
☞ Rest the Meat: After cooking, let the pork chops rest for 3-5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
What to Serve With Lemon Pepper Pork Chops
The bright, citrusy flavor of these pork chops pairs beautifully with creamy loaded mashed potatoes that balance the acidity. Roasted asparagus or sautéed green beans add a fresh vegetable element that complements the lemon perfectly.
For a lighter option, serve alongside a simple spinach salad dressed with olive oil and a squeeze of lemon. Garlic rice pilaf or herb-roasted potatoes are excellent choices that soak up any pan juices.
Air fryer vegetables like Brussels sprouts or broccoli add texture contrast, while honey-glazed carrots provide a sweet counterpoint to the tangy pork. A crusty bread for sopping up those delicious pan drippings never hurts either!
Storage & Reheating Tips
Refrigerator storage
Place cooled pork chops in an airtight container and refrigerate for up to 3-4 days. Keep any pan juices separate to prevent the meat from becoming soggy.
Reheating
The best method is to reheat in a covered skillet over medium-low heat with a splash of chicken broth or water for 3-4 minutes per side. You can also microwave in 30-second intervals, though this may dry them out slightly.
Freezer storage
Wrap individual pork chops tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Similar Recipes to Try
- Crispy Fried Pork Chops – Pan-fried and made with a simple breading of crushed corn flakes that adds a perfect crunch to a tender and juicy pork chop.
- Skillet Pork Chops with Mushrooms and Green Beans – This recipe won’t leave you short on time or short on flavor!
- Slow Cooker Honey Garlic Pork Chops – Super fast with minimal ingredients plus a few hours of cook time in the slow cooker.
More Tasty Pork Recipes To Try
Pork Recipes
Slow Cooker Green Chili (Pork Chili Verde)
Pasta Dishes
Easy Cheesy Slow Cooker Lasagna
Pork Recipes
Slow Cooker Pulled Pork Nachos
Soups, Stews & Chowders
Slow Cooker Sausage Potato Soup
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