Pork Chops with Lemon
Elevate your weeknight dinner with these irresistible Pork Chops with Lemon, a perfect harmony of vibrant citrus and savory flavors. This quick and easy recipe stars tender, golden-browned bone-in pork chops, pan-seared to perfection and finished in a rich butter-lemon sauce infused with garlic and thyme. A final touch of lemon zest and caramelized slices of lemon add a fresh, zesty twist, while the deglazed chicken broth brings depth to the luxurious pan sauce. Ready in just 30 minutes, this dish is ideal for busy weeknights or casual entertaining, and it pairs beautifully with roasted vegetables or creamy mashed potatoes. If you’re craving a mouthwatering combination of simplicity and elegance, this lemon pork chop recipe is your answer!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 lemon
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup chicken broth
- 1 teaspoon lemon zest
Instructions
Season both sides of the pork chops with salt and black pepper evenly. Set them aside to come to room temperature while you prepare other ingredients.
Slice the lemon in half. Juice one half and save the juice for the sauce. Thinly slice the other half into rounds and set aside for garnish.
Peel and mince the garlic cloves, and set them aside.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the pork chops to the skillet. Sear the chops for 3-4 minutes on each side until they are golden brown. Remove the chops from the skillet and transfer them to a plate.
In the same skillet, reduce the heat to medium and add the unsalted butter. Once the butter melts and starts to foam, add the minced garlic and fresh thyme sprigs. Stir constantly for 30 seconds to release the flavors.
Carefully pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits. Allow the sauce to simmer for 1-2 minutes to reduce slightly.
Return the pork chops and any juices on the plate back into the skillet. Spoon the sauce over the chops, reduce the heat to low, and cover the skillet. Allow the chops to cook for an additional 6-8 minutes or until they reach an internal temperature of 145°F (63°C).
Once done, remove the skillet from the heat. Sprinkle lemon zest over the chops and garnish with the lemon slices.
Serve the pork chops hot, with the pan sauce spooned generously over the top. Enjoy with a side of roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2794 mg | 59% | |
*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.
