Lemon Pepper Pork Chops

Lemon pepper pork chop on white plate with lemon slices and freshly chopped parsley.

5 from 1 vote

These delicious Lemon Pepper Pork Chops are a perfect weeknight meal to whip up in no time. A simple lemon pepper marinade that adds lots of flavor and juiciness to this tender pork. It will be an easy family favorite dish everyone will love!

Prep Time5

Cook Time12

Marinate12

Total Time20

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

3-4 pork chops (bone in or boneless, about 1 - 1 1/2 inch thick) about 1.5-2 lb
1/3 c olive oil plus more for cooking
1/3 c lemon juice
1 T lemon zest
1/2 tsp Dijon mustard
1 T honey
1/2 tsp onion powder
2-3 garlic cloves minced
2 tsp soy sauce
1½ tsp pepper separated
1/2 tsp salt

Instructions

Marinate the pork: Whisk together all of the lemon pepper marinade ingredients in a small bowl. Place the pork chops in a large ziplock bag and pour marinade over top, massaging into the pork. Marinate for at least 6-12 hours and for even juicier pork chops, 24 hours. You can marinate for up to about 3 days.
After marinating, remove pork chops from bag and discard leftover marinade. Cover the pork chops with the remaining 1/2 teaspoon of cracked pepper.
Preheat a skillet to medium-high heat. Add olive oil (about 1 tablespoon) and heat until glistening. Add the pork chops to the skillet evenly and allow to sear 3-5 minutes or until the chops begin to pull away from the pan easily, making sure not to touch them before flipping.
Flip the pork chops nd cook another 3-7 minutes, or until internal temperature reaches just under 145°F. This can take longer for thicker pork chops. Check with your meat thermometer after 3 minutes and then every 2 minutes following as you do not want to overcook. Remove from heat and allow to rest and come fully to 145°F. You can add thinly sliced lemon to the skillet as well in the second half of cooking.
Serve with your favorite sides and store any leftovers for up to 3-4 days in the refrigerator or freeze for up to 30 months.

Notes

Make sure and have a meat thermometer handy. Pork chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use! They’re safe to eat with a blush of pink, so the meat thermometer is the best way to determine doneness.
Bring pork chops to room temperature before cooking for best results. This allows for even cooking. Allow the pork to sit out for about 30 minutes before cooking.
Marinate your pork chops at least 12 hours for optimal results. If you are short on time, 2-4 hours is ok, but 12-24 hours will really make your pork chops tender and even more flavorful.

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