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Lemon Pepper Pork Chops
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.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 308 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.