These delicious Lemon Pepper Pork Chops are an ideal weeknight meal—quick to prepare and full of bright, savory flavor. A simple lemon‑pepper marinade keeps the pork juicy and tender, making this an easy family favorite.
This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!
I love lemon in savory dishes, and after perfecting lemon‑pepper grilled chicken, I adapted the same bright flavors to pork chops. These lemon pepper pork chops are juicy, simple to make, and have quickly become a family favorite. With a short ingredient list and easy technique, they’re perfect for busy evenings.
Bone‑in chops are my preference because the bone helps the meat stay moist, but boneless chops work well too—just adjust cooking time slightly. Use 1‑ to 1½‑inch‑thick chops for best results.
Why You Will Love These Lemon Pepper Pork Chops:
- High in protein: Pork is a solid source of protein—about 22–24 grams per 3 ounces—making this a satisfying, nourishing main course.
- Easy prep: Whisk the lemon‑pepper marinade, let the chops soak up the flavors, then sear them quickly when you’re ready to eat. It’s a straightforward weeknight dinner that pairs well with many sides.
- Supports family farms: Choosing pork supports farm families and local agriculture. Simple, flavorful meals like this help make pork a pantry staple.
Recipe Ingredients:
- Pork chops: 3–4 chops, bone‑in or boneless, about 1–1½ inches thick (roughly 1.5–2 lb total).
- Olive oil: 1/3 cup for the marinade and extra for cooking; adds richness and helps tenderize.
- Lemon: 1/3 cup fresh lemon juice and 1 tablespoon lemon zest; fresh lemon delivers the best bright flavor.
- Dijon mustard: 1/2 teaspoon for depth of flavor.
- Honey: 1 tablespoon to balance acidity.
- Onion powder: 1/2 teaspoon for background savory notes.
- Garlic: 2–3 cloves, minced.
- Soy sauce: 2 teaspoons to round and balance the marinade; use tamari for a gluten‑free option.
- Salt and cracked black pepper: 1/2 teaspoon salt and 1½ teaspoons pepper total, with some pepper reserved for finishing the chops before cooking.
Step-By-Step Instructions:
Step 1: Whisk together the olive oil, lemon juice, lemon zest, Dijon, honey, onion powder, minced garlic, soy sauce, and 1 teaspoon of the cracked pepper to make the marinade.
Step 2: Place the chops in a large zip‑top bag or shallow dish and pour the marinade over them. Seal or cover, pressing out excess air, and massage the marinade into the meat. Marinate at least 6–12 hours for good flavor; 12–24 hours is ideal. You can marinate up to 3 days.
Step 3: Remove the pork from the marinade and discard any remaining liquid. Pat the chops lightly dry and sprinkle the remaining 1/2 teaspoon cracked pepper over them.
Step 4: Heat a skillet over medium‑high heat and add about 1 tablespoon olive oil. When the oil shimmers, add the chops evenly and sear without moving for 3–5 minutes until they release easily and are golden.
Step 5: Flip the chops and cook another 3–7 minutes, depending on thickness, until the internal temperature approaches 145°F. Start checking after 3 minutes and then every 2 minutes to avoid overcooking. Remove from heat and let rest until the center reaches 145°F. If desired, add thin lemon slices to the skillet during the final minutes to caramelize slightly.
Recipe Tips
- Use a meat thermometer. Pork is safe to eat at 145°F and may retain a light blush of pink; a thermometer ensures perfect doneness.
- Bring chops to room temperature. Let the pork sit out about 30 minutes before cooking for more even results.
- Allow enough time to marinate. While 2–4 hours helps, 12–24 hours produces the most tender, flavorful chops.
Other Possible Cooking Methods:
Grilling: Preheat the grill to medium‑high and grill the chops 3–5 minutes per side, then 3–7 minutes after flipping, until internal temperature reaches 145°F. Let rest before serving.
Air Frying: Preheat the air fryer to 400°F and cook the chops 10–12 minutes, flipping halfway through. Adjust time for thickness.
Storage Instructions:
Store leftovers in the refrigerator for 3–4 days in an airtight container or wrapped tightly in foil. To freeze cooked chops, cool completely, wrap individually, and place in a freezer‑safe bag for up to 3 months. Reheated chops can lose a bit of juiciness but will still be flavorful if reheated gently.
Other Pork Recipes:
-
Dutch Oven Pork Tenderloin
-
Teriyaki Ground Pork Stir Fry
-
Instant Pot Pork Tenderloin
-
Cream of Mushroom Pork Chops
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Lemon Pepper Pork Chops
Ingredients
- 3–4 pork chops (bone‑in or boneless), about 1–1½ inches thick (1.5–2 lb)
- 1/3 cup olive oil, plus more for cooking
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon onion powder
- 2–3 garlic cloves, minced
- 2 teaspoons soy sauce
- 1½ teaspoons cracked pepper, divided
- 1/2 teaspoon salt
Instructions
- Marinate the pork: Whisk all marinade ingredients together. Place chops in a zip‑top bag, pour in the marinade, and massage to coat. Marinate at least 6–12 hours; 12–24 hours is best.
- After marinating, discard the marinade. Pat chops dry and sprinkle with the remaining cracked pepper.
- Heat a skillet over medium‑high and add about 1 tablespoon olive oil. When hot, sear chops 3–5 minutes without moving until browned and they release easily.
- Flip and cook another 3–7 minutes, checking with a meat thermometer until the internal temperature reaches just under 145°F. Remove from heat and rest until the center reaches 145°F.
- Serve with preferred sides. Refrigerate leftovers for 3–4 days or freeze for up to 3 months.
Notes
- Meat thermometer: Use a thermometer to ensure chops reach 145°F for safe, juicy results.
- Room temperature: Let chops sit about 30 minutes before cooking for even doneness.
- Marinating time: If short on time 2–4 hours helps, but 12–24 hours gives the best tenderness and flavor.
Nutrition
Carbohydrates: 7 g
Protein: 22 g
Fat: 25 g
Nutrition information is an approximation.