Lemon Pepper Pork Chops

Name: Lemon Pepper Pork Chops
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving
Ingredients: 4 bone-in pork chops, 2.5cm inch thick; 1 ½ tablespoons lemon pepper seasoning; 2 tablespoon olive oil; 1 tablespoon butter; 1 lemon; ¼ teaspoon cracked/ground black pepper; parsley

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4.9

156 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4
Calories
308 kcal
Course
Main Course
Cuisine
Australian

Lemon Pepper Pork Chops

Carmen Warren

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These Lemon Pepper Pork Chops are a quick dinner idea. Ready in under 30 minutes, they make an easy weeknight meal the whole family will love. This easy pork chop recipe involves a few simple seasonings, and you can use boneless or bone-in pork chops. Seasoned with lemon pepper, some olive oil, and a little bit of butter and extra lemon, these pork chops use storecupboard ingredients to make a delicious dinner.

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Ingredients

Servings

4 bone-in pork chops, 2.5cm inch thick -see note 1
1 ½ tablespoons lemon pepper seasoning - see note 2
2 tablespoon olive oil
1 tablespoon butter
1 lemon
¼ teaspoon cracked/ground black pepper
parsley - optional

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Instructions

Trim your pork chops to remove any rind; you can remove some fat, but leave some fat around the chop.
Use kitchen paper to pat the surface of the pork chops to remove any moisture.
Sprinkle the lemon pepper seasoning all over the pork chops, cover with plastic wrap and let them sit at room temperature for 30-45 minutes.
Preheat your oven to 375ºF/190ºC for at least 20 minutes before cooking.
Place an ovenproof frying pan/skillet in the oven when you first turn it on to preheat. (see note 3 if you don't have an ovenproof skillet).
Once the pork chops have had their 30-45 minutes, remove the frying pan from the oven and place over high heat.
Sear the chops for 2 minutes on one side without moving.
Flip the chops and then transfer the pan to the oven and cook for 7-9 minutes until the internal temperature is 140ºF/60ºC.
Remove the chops from the oven and transfer them to a warmed plate. Cover the chops and let them rest for at least 5 minutes.
Off the heat, add the butter to the hot frying pan, grate in the zest of the lemon, and stir gently.
Serve the pork with the lemon zest butter, some slices of fresh lemon, extra pepper, and an optional scatter of parsley.

Notes

You can use thicker or thinner chops, but the cooking time will vary. Ideally, use an instant-read thermometer to ensure the pork is at 140ºF/60ºC when you remove it from the oven. You can also use boneless pork chops as well but they will need 5-6 minutes cooking time in the oven.
You can use a store-bought lemon pepper seasoning or make your own lemon pepper seasoning - you can get my easy recipe here. Check the ingredients on your bottle; if your seasoning doesn't have salt in, you will need to add 2 teaspoon of salt to the mix before you dry brine the chops.
If your frying pan/skillet won't go in the oven, place a baking dish in the oven to preheat. Preheat your frying pan on the stovetop for at least 5 minutes. Cook the chops in the frying pan for 2 minutes (as steps 6-7) and transfer your chops and any oil to the baking dish after step 7. Bake the chops in the baking dish and use this to add your butter and lemon zest to at the end (step 10)

Nutrition Information

Show Details

Calories 308kcal (15%) Carbohydrates 4g (1%) Protein 29g (58%) Fat 19g (29%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 97mg (32%) Sodium 90mg (4%) Potassium 570mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 112IU (2%) Vitamin C 14mg (16%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 308 kcal

% Daily Value*

Calories	308kcal	15%
Carbohydrates	4g	1%
Protein	29g	58%
Fat	19g	29%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	97mg	32%
Sodium	90mg	4%
Potassium	570mg	12%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	112IU	2%
Vitamin C	14mg	16%
Calcium	28mg	3%
Iron	1mg	6%