Try these Lemon Pepper Pork Chops for an easy and delicious meal! Savory pork chops are seasoned with lemon and black pepper, creating a mouthwatering taste that is sure to satisfy. Perfect for a quick dinner or a special occasion, these pork chips are a versatile and tasty option that everyone will love.
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These pork chops have quickly become one of my family's favorite meals. They are so flavorful and easy to make that they have almost been a staple on our menu.
Lemon pepper pork chops pair well with a wide variety of sides but I suggest trying them with slow cooker roasted potatoes and sauteed green beans. If you are looking for some other great pork chop recipes then be sure to check out my pork chops and applesauce, or low carb pork chops and cauliflower rice.
Ingredients and Substitutions
- Pork Chops - For ease, I like to use boneless pork chops, but you can also use bone-in chops. You can also make this recipe with pork tenderloin or even chicken but you will need to adjust the cooking time.
- Fresh Lemon (zest & juice) - I prefer to use fresh lemon but if you have a lemon-pepper seasoning blend that you like, you can use it in place of the lemon, black pepper, and probably some of the salt.
- Salt & Black Pepper
- Garlic Powder
- Avocado Oil - or any other mild flavored oil with a high smoke point.
- Butter or margarine
- Cajun Seasoning
- Fresh Parsley (optional)
See the recipe card for quantities.
Other than basic cooking tools such as measuring cups and spoons, the only equipment that you will need for this recipe is a heavy-bottomed skillet. I like to use cast iron, but most skillets will work. The only exception is non-stick which I do not recommend.
Tip: Non-stick pans are not designed for high heat. Over time cooking with high heat will damage the coating and depending upon the material it can also release toxins into your food.
How to Make Lemon Pepper Pork Chops
To get started pat the pork chops dry with clean paper towels. Then, in a small bowl, combine the lemon zest, salt, pepper, garlic powder, and paprika.
Using this seasoning blend, season the pork chops all over. If time allows, allow the pork chops to sit at room temp for about 30 minutes.
Heat the oil in a large, heavy-bottomed skillet over high heat. Once the oil is hot, add the pork chops. Cook the pork chops for 3 minutes, then flip them over reduce the heat to low and cook for an additional 3 minutes.
With the skillet still over low heat, add the butter, lemon juice, and cajun seasoning. Once the butter is melted, begin basting the pork chops in the butter and lemon juice mixture for about 3 additional minutes, or until the pork chops are cooked to a minimum internal temperature of 145℉
Remove the skillet from the heat. Transfer the pork chops to a plate or cooling rack and allow them to rest for 5 minutes. Add the parsley to the butter and lemon juice mixture in the skillet, giving it a gentle stir.
After the pork chops have rested, serve them drizzled with plenty of lemon butter from the skillet.
For great tips on cooking the perfect pork chops check out this video!
Pork chops are best enjoyed immediately after cooking. You can store leftover pork chops in the fridge for up to 5 days, or in the freezer for up to 6 months. For best results store the lemon butter sauce separately from the pork chops.
For reheating, thaw first if the chops are frozen. Heat in a hot skillet, microwave, or wrapped in foil in the oven.
The best cut for making these pork chops is boneless center-cut pork chops, but bone-in will also work.
The number one reason that pork chops turn out tough is from overcooking. Be sure to cook the pork chops to an internal temperature of 145 degrees and then remove them from the heat and allow them to rest for 5 minutes. I highly suggest investing in a meat thermometer.
It is also helpful to stick to thicker chops. They take longer to cook and aren't as prone to drying out. I suggest at least 1-inch thick chops. In addition, basting your pork chops as they cook helps to prevent them from drying out and getting tough.
Yes, these chops can be grilled. If you decide to grill them, I suggest using bone-in chops. Mix up the butter, lemon juice, and cajun seasoning. Use half of this mixture to baste the chops liberally during the last minutes that they are on the grill.
Lemon Pepper Pork Chops
- Pat the pork chops dry with clean paper towels. Then, in a small bowl, combine the lemon zest, salt, pepper, garlic powder, and paprika.4 Pork Chops, 1 Lemon, Zest, 1 teaspoon Salt, 1 teaspoon Black Pepper, 1 teaspoon Garlic Powder, 1 teaspoon Paprika
- Rub the seasoning mixture into all sides of the pork chops. After they are seasoned, allow the pork chops to sit at room temperature for 20-30 minutes.
- Add the avocado oil to a large, heavy skillet and place it over high heat. Once the oil is very hot, add the pork chops. Be sure not to overcrowd your pan, working in batches if necessary.1 tablespoon Avocado Oil
- Cook the pork chops for 3 minutes then flip. Reduce the heat to low, and cook for 3 more minutes.
- With the skillet still over low heat, add the butter lemon juice, and cajun seasoning. Once the butter is melted, begin basting the pork chops in the butter and lemon juice mixture for about 3 additional minutes, or until the pork chops are cooked to a minimum internal temperature of 145℉4 tablespoon Butter, 1 Lemon, Juice, 1 teaspoon Cajun Seasoning
- Remove the skillet from the heat. Transfer the pork chops to a plate or cooling rack and allow them to rest for 5 minutes. Add the parsley to the butter and lemon juice mixture in the skillet, giving it a gentle stir.1 tablespoon Parsley
- After the pork chops have rested, serve them drizzled with the lemon butter from the pan.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.