Best 20 Lemon Pork Chops Recipes

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Lemon pork chops are a classic dish that combines tangy citrus flavors with tender pork chops. This well-balanced and flavorful recipe is a go-to meal for many home cooks, offering a delicious and easy-to-make dish that's perfect for weeknight dinners or special occasions. With a few simple ingredients and basic cooking techniques, you can create a delectable entrée with a citrusy kick that will satisfy your taste buds and leave you craving more.

Let's cook with our recipes!

LEMON-GARLIC PORK CHOPS



Lemon-Garlic Pork Chops image

My son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)

Steps:

  • Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.

Nutrition Facts : Calories 233 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 638mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

GRILLED LEMON HERB PORK CHOPS



Grilled Lemon Herb Pork Chops image

These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.

Provided by DOREENBUCH

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h25m

Yield 6

Number Of Ingredients 7

¼ cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
6 (4 ounce) boneless pork loin chops

Steps:

  • In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
  • Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
  • Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g

PORK CHOPS IN LEMON-CAPER SAUCE



Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories     dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

  • Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
  • Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
  • Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

PORK CHOPS WITH LEMON AND CAPERS.



Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

  • Warm 1Tbs. of the olive oil in a frying pan or saute pan.
  • In a bag or on a plate combine the flour, salt and pepper.
  • Coat the chops with the seasoned flour.
  • Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
  • Transfer to a deep plate or platter and keep warm.
  • Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
  • Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
  • Boil until reduced by half, about 1 minute.
  • Add the chicken broth and again boil until reduced by half, about 5 minutes.
  • Stir in the capers, lemon juice, salt and pepper to taste.
  • Pour the sauce over the chops and serve immediately.

HERBED LEMON PORK CHOPS



Herbed Lemon Pork Chops image

Expect to get plenty of compliments on these fast, flavor-packed chops. They're tender and juicy. -Billi Jo Sylvester, New Smyrna Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon salt-free garlic seasoning blend
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary, crushed
2 bone-in pork loin chops (6 ounces each)
1 teaspoon olive oil
1 tablespoon lemon juice

Steps:

  • Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

Nutrition Facts : Calories 200 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 350mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

LEMON PORK CHOPS



Lemon Pork Chops image

These chops can simmer all day on low and be super-tender by dinnertime. I serve them with a crisp salad and macaroni and cheese as a side dish. -Barbara De Frang, Hazen, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h5m

Yield 4 servings.

Number Of Ingredients 7

4 bone-in pork chops (7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1/4 cup packed brown sugar
1/4 cup ketchup

Steps:

  • Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup., Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 290 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 31g protein.

QUICK LEMON-PARSLEY PORK CHOPS



Quick Lemon-Parsley Pork Chops image

Add this zesty pork-chop recipe to your weeknight rotation.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 6

Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 garlic clove, minced
Coarse salt and ground pepper
2 tablespoons olive oil
4 bone-in loin pork chops (about 8 ounces each)

Steps:

  • Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
  • Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

Nutrition Facts : Calories 373 g, Fat 29 g, Protein 26 g

LEMON GARLIC PORK CHOPS WITH PARMESAN TATER TOTS



Lemon Garlic Pork Chops with Parmesan Tater Tots image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground pepper
12 ounces green beans, trimmed and halved
4 tablespoons unsalted butter
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)
3 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth

Steps:

  • Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
  • Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
  • Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.

Nutrition Facts : Calories 648 calorie, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 140 milligrams, Sodium 658 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 44 grams

GARLIC & LEMON BAKED PORK CHOPS



Garlic & Lemon Baked Pork Chops image

Nicely flavored moist chops. If you use a thinner chop, make sure you don't bake for the full length of time; check at 25 minutes. Refrigeration required prior to baking.

Provided by lets.eat

Categories     Pork

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops, 1-inch thick
1 cup buttermilk
1 cup unseasoned breadcrumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt

Steps:

  • Place pork chops and buttermilk in a zipper storage bag.
  • Refrigerate for at least one hour, turning bag occasionally.
  • Line a baking sheet with non-stick foil, or spray with no-stick cooking spray.
  • In another zipper storage bag, or mixing bowl combine unseasoned breadcrumbs, basil, paprika, lemon pepper, and garlic salt.
  • Remove pork chops from the buttermilk.
  • Dip each pork chop in the crumb mixture and place on prepared baking sheet.
  • Spray pork chops with cooking spray.
  • Bake at 425 degrees Fahrenheit for 40 to 45 minutes or until pork chops are no longer pink, and internal temperature reaches 160 degrees Fahrenheit.

Nutrition Facts : Calories 474.8, Fat 20.1, SaturatedFat 6.7, Cholesterol 139.8, Sodium 372.7, Carbohydrate 23.4, Fiber 1.8, Sugar 4.7, Protein 47.1

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE



Braised Pork Loin Chops with Thyme-Lemon Sauce image

Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.

Provided by Lizzie-Babette

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

8 thin-cut boneless pork chops
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup low-fat milk (1%)

Steps:

  • Put pork in large glass baking dish.
  • Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
  • Cover and refrigerate at least 1 hour,& up to 1 day.
  • Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
  • Heat oil in large nonstick skillet over high heat.
  • Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
  • Return all pork to skillet.
  • Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
  • Transfer chops to platter.
  • Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
  • Season with salt and pepper, then pour sauce over pork and serve.

BAKED LEMON PORK CHOPS



Baked Lemon Pork Chops image

I remember this from a lot of years ago in a cookbook I saw somewhere. I have made it off and on for a long time. Just good.

Provided by Montana-GemBob

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, 1/2 inch thick
1/2 teaspoon salt
1/8 teaspoon black pepper
1 dash cayenne pepper
1/8 teaspoon garlic powder
1 cup flour
1/2 tablespoon cooking oil
4 slices lemons
1/2 cup catsup
1/2 cup water
1 1/2 tablespoons brown sugar

Steps:

  • Mix salt, pepper, garlic powder and flour together.
  • Dredge the pork chops in this mixture.
  • Brown the pork chops on both sides in the cooking oil.
  • Arrange the pork chops in a 8x8 baking dish and place a lemon slice on each.
  • Mix the catsup, water and brown sugar together and pour over the pork chops.
  • Bake(uncovered) in a 350 degree oven for 45 minutes to 1 hour until done. Add a small amount of water, if needed, toward the end of baking period.

Nutrition Facts : Calories 401.9, Fat 16.3, SaturatedFat 5.2, Cholesterol 75, Sodium 695.4, Carbohydrate 36.5, Fiber 1, Sugar 11.9, Protein 26.3

LEMON-HONEY PORK CHOPS



Lemon-Honey Pork Chops image

A citrus twist of lemon and quick microwave cooking make this a honey of a pork chop recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 32m

Number Of Ingredients 12

2 pork loin chops, 1/2 inch thick (1/2 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
2 tablespoons honey
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon parsley flakes
1 small garlic clove, finely chopped
1 teaspoon cornstarch
1 tablespoon cold water
2 thin slices lemon

Steps:

  • Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
  • Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
  • 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.

GRILLED LEMON HERB PORK CHOPS



Grilled Lemon Herb Pork Chops image

Got this off of another website. It is a light-summery flavor for pork chops. Would probably be good on chicken too. Prep time does not include marinating time.

Provided by AZPARZYCH

Categories     Very Low Carbs

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons olive oil
4 minced garlic cloves
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

Steps:

  • Mix all ingredients in a storage bag and marinate 2 hours to overnight turning bag frequently.
  • Remove marinade from bag and bring to boil, remove from heat and set aside.
  • Heat grill to medium and cook pork chops 5-7 minutes each side basting with remaining cooked marinade.

GRILLED LEMON PORK CHOPS



Grilled Lemon Pork Chops image

These melt-in-your-mouth pork chops are always a hit with my family and with company, too. Lemonade concentrate is what gives them their tangy lemon flavor. They're so easy to make that we have them often.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 can (12 ounces) frozen lemonade concentrate, thawed
2/3 cup soy sauce
2 teaspoons seasoned salt
1 teaspoon celery salt
1/4 teaspoon garlic powder
6 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)

Steps:

  • In a small bowl, combine the lemonade concentrate, soy sauce, seasoned salt, celery salt and garlic powder. Pour 1-1/2 cups into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 3-4 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving.

Nutrition Facts :

LEMON-TARRAGON GRILLED PORK CHOPS



Lemon-Tarragon Grilled Pork Chops image

I found this recipe in the Cooking Light Summer issue. It was wonderful. My DH, who isn't a big pork eater, even like them. Hope you enjoy. I just had to share with my recipezaar family. Preparation time includes marinating.

Provided by gertc96

Categories     Pork

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 8

4 center-cut pork chops (bone in 1/2 in. thick)
3/4 cup water
2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup fresh tarragon (chopped)
1 tablespoon lemon rind (grated)
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper

Steps:

  • Combine water, sugar, and salt in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-lock plastice bag. Add the tarragon, lemon rind and juice. Add the pork chops to bag and marinate in refrigerator for 2-4 hours, turning bag occasionally.
  • Prepare the grill about 20 minutes before taking pork out of refrigerator.
  • Spray grill with non-stick olive oil cooking spray.
  • Remove pork chops from bag and discard the remaining marinade. Sprinkle evenly with pepper.
  • Place pork on grill and grill for 3 minutes on each side until desired degree of doneness.

Nutrition Facts : Calories 248.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 71.4, Sodium 3541.3, Carbohydrate 10.3, Fiber 0.6, Sugar 6.7, Protein 24.4

WINE AND LEMON RANCH PORK CHOPS



Wine and Lemon Ranch Pork Chops image

Ranch-seasoned pork chops are browned in the same pan used to simmer the simple pan sauce of wine, lemon juice, and broth.

Provided by Pickles

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 25m

Yield 4

Number Of Ingredients 7

4 thick center-cut pork chops
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 tablespoon butter, or as needed
1 tablespoon olive oil, or as needed
¼ cup chicken broth, or more as needed
3 tablespoons sweet Marsala wine
3 tablespoons lemon juice

Steps:

  • Sprinkle pork chops with ranch dressing mix.
  • Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Reduce heat to medium and cook, flipping occasionally, until chops are barely pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth, wine, and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 5.5 g, Cholesterol 78.1 mg, Fat 16.3 g, Protein 27.7 g, SaturatedFat 6.2 g, Sodium 624.8 mg, Sugar 1.1 g

LEMON PEPPER PORK CHOPS BAKED AND SERVED WITH APPLES



Lemon Pepper Pork Chops Baked and Served With Apples image

A pork chop flavored with lemon pepper and coated with a crunchy breading, then baked. Topped with cinnamon/allspiced apple slices. How can pork and apples not be wonderful together?!? This is so pretty plated with the apple slices making a path across the pork chop.

Provided by Kitten

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 6

Number Of Ingredients 11

6 pork chops
1 teaspoon onion powder, or to taste
1 teaspoon garlic powder, or to taste
1 ½ teaspoons lemon pepper seasoning, or to taste
1 cup finely crushed cornflake crumbs, or as needed
7 apples - peeled, cored and cut into wedges
1 ½ cups apple juice, or as needed
1 teaspoon ground cinnamon
¾ teaspoon ground allspice, or to taste
1 teaspoon vanilla extract
⅔ cup brown sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place a baking rack into a large, shallow baking sheet with sides.
  • Sprinkle each pork chop with onion powder, garlic powder, and lemon pepper seasoning. Place the cornflake crumbs into a shallow dish, and thoroughly dredge each pork chop in the crumbs, pressing the chops into the crumbs with a fork. Gently brush away any loose crumbs, and place the pork chops onto the baking rack.
  • Bake in the preheated oven until the chops are no longer pink inside and the juices run clear, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
  • While chops are baking, place the apple wedges into a large saucepan over medium heat, and pour in enough apple juice to reach depth of 2 inches above the apples. Mix in the cinnamon, allspice, vanilla extract, and brown sugar. Bring to a boil, reduce heat to a simmer, and cook until apples are soft when pierced with a fork, about 30 minutes.
  • To serve, place a pork chop in the center of a plate, and arrange apple slices decoratively up one side, over the top, and down the other side of the chop. Drizzle each chop with the apple liquid; serve remaining sauce separately.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 60.3 g, Cholesterol 65.2 mg, Fat 8.6 g, Fiber 4.4 g, Protein 27.1 g, SaturatedFat 2.8 g, Sodium 293.7 mg, Sugar 40.9 g

LEMON-BASIL PORK CHOPS



Lemon-Basil Pork Chops image

"My husband just loves these lovely lemon-flavored chops," Linda Senuta attests from Oakdale, Pennsylvania. "I've made them many times and always receive good reviews."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 large egg, lightly beaten
1 teaspoon lemon juice
1/2 cup seasoned bread crumbs
1 tablespoon butter, melted
2 teaspoons grated lemon zest
1 teaspoon dried basil
4 boneless pork loin chops (1-1/4 inches thick and 6 ounces each)

Steps:

  • In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon zest and basil. Dip pork chops in egg mixture, then coat with crumb mixture., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160° and juices run clear.

Nutrition Facts : Calories 280 calories, Fat 12g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 180mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON



Grilled Pork Chops with Plums, Halloumi, and Lemon image

If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Plum     Pork Chop     Pork     Oregano     Cheese

Yield 4 servings

Number Of Ingredients 9

4 Tbsp. extra-virgin olive oil, divided, plus more
1 tsp. honey
4 bone-in pork rib chops (about 1" thick), patted dry
Kosher salt, freshly ground pepper
4 ripe medium red or black plums (about 1 lb.), halved
1 lemon, halved, seeds removed
8 oz. Halloumi cheese, sliced into 1/2"-thick planks
2 Tbsp. torn oregano leaves
Aleppo-style pepper or crushed red pepper flakes (for serving)

Steps:

  • Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
  • Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
  • Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
  • Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.

SAUTEED GARLIC LEMON PORK CHOPS WITH MUSHROOMS



Sauteed Garlic Lemon Pork Chops With Mushrooms image

Make and share this Sauteed Garlic Lemon Pork Chops With Mushrooms recipe from Food.com.

Provided by gailanng

Categories     Lemon

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 tablespoon butter
4 boneless pork chops, 1/4 - 1/2 inch thick
salt and pepper
1/4 cup all-purpose flour
1 lemon
4 ounces sliced mushrooms
3 garlic cloves
1/2 low sodium chicken broth

Steps:

  • In a large skillet, heat the olive oil and butter over medium-high heat.
  • Season the pork chops with salt and pepper. On a plate, place the flour and then zest the lemon over the flour and place the lemon aside. Coat each pork chop with the flour-zest mixture on both sides and place into the hot skillet and cover with a splatter screen. Cook for about 2-3 minutes depending on thickness. Repeat on the other side and then place the chops on a plate.
  • Reduce heat to medium-low. Add the mushrooms to the pan and allow to saute for 2 minutes. Add the garlic, saute for 30 seconds.
  • Increase the heat to medium and add the chicken broth and scrap the bottom of the pan. When the liquid is reduced by about half, add the pork back into the pan. Cut the lemon in half, juice half of the lemon and gently add the juice to the pan. Cut the remaining half of the lemon into slices, toss them into the pan and cook for another minute or so. Serve hot.

Tips:

  • Choose the right pork chops: For this recipe, bone-in pork chops are best. They stay moist and juicy during cooking.
  • Don't overcook the pork chops: Pork chops are best when cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make them dry and tough.
  • Use a flavorful marinade: The marinade in this recipe helps to infuse the pork chops with flavor. Be sure to let the pork chops marinate for at least 30 minutes, or up to overnight.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat helps to prevent them from burning. You want the pork chops to cook through evenly, without getting too brown.
  • Serve the pork chops with a flavorful sauce: The lemon sauce in this recipe is a great way to add extra flavor to the pork chops. You can also serve the pork chops with other sauces, such as a barbecue sauce or a gravy.

Conclusion:

Lemon pork chops are a delicious and easy-to-make meal that is perfect for any occasion. The combination of tangy lemon and savory pork is sure to please everyone at the table. So next time you're looking for a quick and flavorful dinner, give lemon pork chops a try.

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