Lemony Pork Chops
Elevate your dinner game with these succulent Lemony Pork Chops, a perfect harmony of tangy citrus and savory goodness. Marinated in a zesty blend of freshly squeezed lemon juice, aromatic garlic, and olive oil, these bone-in pork chops are pan-seared to golden perfection and coated in a rich, buttery sauce infused with honey and chicken broth. A touch of lemon zest brings brightness to every bite, while the pan sauce ties all the flavors together for a mouthwatering finish. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknights or a casual dinner party. Garnish with fresh parsley for a vibrant pop of color, and serve with your favorite sides like roasted vegetables or mashed potatoes for a complete, irresistible meal.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 0.25 cups Lemon juice (freshly squeezed)
- 1 teaspoons Lemon zest
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Chicken broth (low sodium)
- 1 tablespoon Honey
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
In a small bowl, mix together lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. Reserve 2 tablespoons of this mixture for later use.
Place the pork chops in a shallow dish or resealable plastic bag and pour the remaining marinade over them. Let the pork chops marinate for at least 20 minutes, or up to 4 hours in the refrigerator.
Remove the pork chops from the marinade and pat them dry with paper towels. Discard any excess marinade.
Lightly coat both sides of the pork chops with flour, shaking off any excess.
Heat a large skillet over medium-high heat and melt the butter. Once the butter is hot and bubbly, add the pork chops.
Cook the pork chops for 3-4 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F (63°C). Remove the pork chops from the skillet and set them aside on a plate, covering them with foil to keep warm.
Reduce the heat to medium and deglaze the skillet with chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the reserved lemon marinade and honey. Let the sauce simmer for 2-3 minutes, or until it thickens slightly.
Return the pork chops to the skillet and spoon the sauce over them. Cook for another 1-2 minutes, allowing the pork chops to reheat and absorb the flavors of the sauce.
Transfer the pork chops to a serving platter, drizzle with the pan sauce, and garnish with chopped parsley. Serve immediately.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.9 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
