Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in pork chops (about 8 oz / 225 g each; 1-inch thick)
- 2 tsp lemon pepper seasoning
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 3 tbsp low-sodium chicken broth (or water)
- 1 tsp lemon zest (optional, for extra brightness)
- 1 tbsp chopped fresh parsley (optional)
Do This
- 1) Pat chops dry; season both sides with lemon pepper, salt, and garlic powder.
- 2) Heat a large skillet over medium-high for 2 minutes; add olive oil.
- 3) Sear chops 3–4 minutes per side until deeply browned.
- 4) Reduce heat to medium-low; add 2 tbsp butter and baste 1 minute.
- 5) Add chicken broth; scrape up browned bits. Cook 1 minute.
- 6) Add lemon juice and remaining 1 tbsp butter; simmer 30–60 seconds until glossy. Cook to 145°F / 63°C.
- 7) Rest 5 minutes; spoon lemon-butter pan sauce over the top. Finish with zest and parsley if using.
Why You’ll Love This Recipe
- Big flavor with minimal fuss: a simple sear plus a quick pan sauce.
- Bright yet cozy: lemon wakes everything up, butter makes it feel comforting.
- Weeknight-friendly: done in about 25 minutes, all in one skillet.
- Juicy results: clear temperature cues help you avoid dry pork.
Grocery List
- Produce: 2 lemons (you’ll use juice + optional zest), fresh parsley (optional)
- Dairy: unsalted butter
- Meat: 4 bone-in pork chops (1-inch thick)
- Pantry: lemon pepper seasoning, kosher salt, garlic powder, olive oil, low-sodium chicken broth (or water)
Full Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 1 inch thick (about 8 oz / 225 g each)
- 2 tsp lemon pepper seasoning
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1 tbsp olive oil
For the Lemon-Butter Pan Finish
- 3 tbsp unsalted butter, divided (2 tbsp for basting, 1 tbsp to finish the sauce)
- 3 tbsp low-sodium chicken broth (or water), for deglazing
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest (optional, for extra brightness)
- 1 tbsp chopped fresh parsley (optional, for serving)
Step-by-Step Instructions
Step 1: Bring the pork closer to room temperature and dry it well
Set the pork chops on a plate while you measure your ingredients (about 10 minutes is enough). Pat both sides very dry with paper towels. Dry surface = better browning, and better browning = more flavor in your pan sauce.
Step 2: Season evenly for a true lemon-pepper crust
Season both sides of each chop with the lemon pepper seasoning, kosher salt, and garlic powder. Press the seasoning in lightly so it adheres. If your lemon pepper blend is very salty, reduce the kosher salt to 1/2 tsp.
Step 3: Preheat the skillet properly
Place a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2 minutes. Add the olive oil and swirl to coat. The oil should shimmer but not smoke heavily.
Step 4: Sear the chops until deeply browned
Lay the pork chops in the skillet, leaving space between them. Sear 3–4 minutes on the first side without moving them. Flip and sear 3–4 minutes on the second side. You’re looking for a rich golden-brown crust with visible pepper specks.
If your chops have a thick fat cap, use tongs to hold them upright for 30–45 seconds to render and brown the edge.
Step 5: Lower the heat and baste with butter for juiciness
Reduce heat to medium-low. Add 2 tbsp of the butter to the pan. Once melted, tilt the skillet slightly and spoon the butter over the chops for 1 minute. This adds flavor and helps the chops finish gently.
Step 6: Deglaze, then finish with lemon juice and the last butter
Pour in the chicken broth (or water). Use a wooden spoon to scrape up the browned bits from the bottom of the pan (that’s concentrated flavor). Simmer for 1 minute.
Add the lemon juice and the remaining 1 tbsp butter. Simmer 30–60 seconds, just until the sauce looks glossy and lightly thickened. Check doneness with an instant-read thermometer inserted into the thickest part of a chop: pull from heat at 145°F / 63°C.
Step 7: Rest, spoon sauce over, and serve
Transfer the chops to plates and let them rest for 5 minutes (this keeps them juicy). Spoon the lemon-butter pan sauce over each chop. If using, sprinkle with lemon zest and parsley right before serving for extra pop.
Pro Tips
- Use a thermometer: Pork is best when cooked to 145°F / 63°C and rested. Overcooking is the fastest way to dry chops.
- Choose the right thickness: Aim for 1-inch chops. Very thin chops cook too fast to build a good crust without drying out.
- Don’t rush the preheat: A properly heated pan gives you the sear that makes the lemon-butter sauce taste rich, not flat.
- Control the lemon: Add lemon juice at the end so it stays bright. Boiling lemon juice too long can make it taste harsh.
- Watch your salt: Lemon pepper blends vary. Taste the sauce at the end and add a pinch of salt only if needed.
Variations
- Garlic-herb lemon butter: Add 1 minced garlic clove with the broth and 1/2 tsp dried thyme (or 1 tsp fresh) before the lemon juice.
- Spicy lemon-pepper: Add 1/8–1/4 tsp crushed red pepper flakes when you add the butter for basting.
- Creamy lemon pan sauce: After deglazing, add 2 tbsp heavy cream and simmer 1 minute, then finish with lemon juice and butter.
Storage & Make-Ahead
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Keep sauce separately if possible (it reheats more evenly). Reheat gently in a covered skillet over medium-low heat with 1–2 tbsp water or broth until the chop reaches 165°F / 74°C (food-safe reheat temp), about 5–8 minutes, turning once. For make-ahead, mix the lemon pepper, salt, and garlic powder in advance and keep it in a small jar; juice the lemon up to 1 day ahead and refrigerate.
Nutrition (per serving)
Approximate, based on 1 pork chop plus pan sauce: 420 calories, 38 g protein, 28 g fat, 2 g carbs, 1 g fiber, 1 g sugar, 650 mg sodium.
Leave a Reply