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Lemon Pepper Pork Chops

Pork tenderloin is a deliciously lean and healthy main dish. It’s simple to prepare and tender as it is juicy! Top this perfectly cooked pork tenderloin with an easy balsamic fig glaze for the best meal.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron, dinner, pork, pork chop
Servings: 4 people
Calories: 328kcal

Ingredients

  • 4 Pork Chops boneless
  • 1 teaspoon Salt
  • 2 teaspoon Black Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Salt
  • 2 tablespoon Neutral Oil
  • Fresh Parsley or Thyme for topping optional

Lemon Garlic Sauce

  • 2 tablespoon Lemon Juice juice from 1 lemon
  • 2 tablespoon Unsalted Butter
  • 3 Garlic Cloves finely chopped
  • Zest from 1 Lemon
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

Cook Pork Chops

  • If pork chops are 1” thick or thicker, preheat oven to 375ºF.
  • Bring pork chops to room temperature 20-minutes prior to cooking.
  • Season pork chops generously with seasoning on both sides.
  • Heat a cast iron or regular pan on high heat for 2-3 minutes, until hot. Cover with the neutral oil.
  • Add pork chops (don’t overcrowd pan) and sear the first side for 5-minutes (unless less than ½” thick, then sear for 3 minutes).
  • Flip to the other side and sear for 5 additional minutes if over 1” thick, 3 minutes if ¾” thick or thinner.
  • Check that internal temperature of pork chop is at 145ºF.
  • If internal temperature is lower than 145ºF, place pork chops in oven for 5-10 minutes, until reaching proper internal temperature.
  • Remove pork chops from pan and place on cutting board or plate.

Make Sauce

  • Add butter into the pan that pork chops were in, and let melt at medium-low heat.
  • Once melted, stir and add in freshly squeezed lemon juice, lemon zest, garlic cloves, and salt and pepper.
  • Stir all ingredients together and let cook for another 2-3 minutes, until all ingredients combine and creates a thicker buttery sauce.
  • Add pork chops back into the pan and flip in sauce for 1 minute, until covered.
  • Top with fresh parsley or thyme and serve hot!

Notes

As aforementioned, use your meat thermometer to make sure it reaches the temperature you prefer. For pork chops: 145ºF is Medium, 160ºF is Medium-Well and 175ºF is Well Done.
Once your pork chops reaches the temperature you are looking for, take it immediately out of the oven and LET IT REST. Let it rest for 5-10 minutes before you slice.
Make sure you use salt and pepper to sprinkle over all sides.
With any protein, I like to take it out of the fridge about 20-minutes prior so that it can come close to room temperature.
Want to achieve that perfect browned crispy edge for your pork tenderloin? Use a cast iron skillet. It also means less dishes - you can put it straight in the oven once your pork tenderloin is seared! If you don't have a cast iron (I highly suggest one, it's probably my favorite kitchen utensil!) then a dutch oven does the same trick too! You can always sear the pork tenderloin in a pan on the stove then transfer to a baking dish for the oven.

Nutrition

Calories: 328kcal | Carbohydrates: 2g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1083mg | Potassium: 536mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg