These Lemon Pepper Pork Chops are tender, juicy, and bursting with bright, zesty flavor. Pork chops are seasoned with fresh lemon juice, lemon zest, cracked black pepper, and a touch of garlic, then seared and baked to perfection. The result is a quick, flavorful dinner that’s perfect for weeknights or special occasions.
Serve with your favorite sides for a balanced and satisfying meal.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pork chops | 4 | Bone-in or boneless, about 1-inch thick |
| Olive oil | 2 tablespoons | |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Lemon zest | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Cracked black pepper | 1 teaspoon | Freshly ground |
| Salt | ½ teaspoon | To taste |
| Paprika | ½ teaspoon | Optional, for color |
| Fresh parsley | 1 tablespoon | Chopped, for garnish |
| Lemon slices | Optional | For garnish |
Instructions
Step 1: Preheat Oven
Preheat the oven to 400°F (200°C).
Step 2: Season the Pork Chops
In a small bowl, mix olive oil, lemon juice, lemon zest, garlic powder, cracked black pepper, salt, and paprika. Rub this mixture evenly over both sides of the pork chops.
Step 3: Sear the Pork Chops
Heat a skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown.
Step 4: Bake
Transfer the skillet (or move chops to a baking dish) and bake for 10–12 minutes until the internal temperature reaches 145°F (63°C).
Step 5: Rest & Serve
Let the pork chops rest for 5 minutes before serving. Garnish with fresh parsley and lemon slices.
Tips for the Best Lemon Pepper Pork Chops
- Use bone-in chops for extra juiciness.
- Don’t overcook; rest the meat to retain moisture.
- Add a squeeze of fresh lemon juice just before serving for extra brightness.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Storage
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or on the stovetop.
