Lemon Pepper Pork Chops
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
308 kcal
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Course
Main Course
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Cuisine
Australian
Lemon Pepper Pork Chops
Description
This Lemon Pepper Pork Chops recipe starts by trimming and patting dry bone-in pork chops, seasoning them thoroughly with a lemon pepper blend and allowing them to rest at room temperature. For even cooking, an ovenproof skillet is preheated, then the chops are seared over high heat to develop a brown crust.
After searing, the skillet is transferred to a 375ºF (190ºC) oven to finish cooking the pork to an internal temperature of 140ºF (60ºC), which keeps the meat juicy and tender. The chops rest for at least five minutes after removal to let the juices redistribute.
The lemon pepper seasoning combines tart lemon and pepper heat to complement the pork’s flavor, and optional parsley can be added for a touch of herbal brightness. Butter and lemon juice or zest added off heat can enhance richness and citrus notes.
Variations include using boneless chops (with adjusted cooking time), making seasoning from scratch, and adjusting salt content depending on the seasoning used. If an ovenproof skillet is unavailable, a baking dish solution is suggested for the oven step.
Ingredients
- 4 pork chops see note 1, bone-in, 2.5 cm thick
- 1 ½ tablespoons lemon pepper seasoning - see note 2
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 lemon
- ¼ teaspoon black pepper cracked or ground
- parsley - optional
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
- Cooking time varies with chop thickness; use a thermometer to remove pork at 140ºF (60ºC) for optimal doneness.
- Boneless pork chops can be used but require shorter oven time of 5-6 minutes.
- Commercial lemon pepper seasoning can be substituted for homemade; add salt if seasoning lacks it.
- If no ovenproof skillet is available, preheat a baking dish and transfer chops from stovetop after searing to finish in the oven.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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