These delicious Lemon Pepper Pork Chops make a quick, flavorful weeknight meal. A bright lemon-pepper marinade keeps the pork juicy and tender — an easy family favorite that’s simple to prepare.
This post is sponsored by the Ohio Pork Council; all opinions are my own. Thanks for supporting pork farmers!
I love lemon in savory dishes, so after perfecting lemon-pepper grilled chicken I tried the same approach with pork chops. The marinade adds bright citrus, a peppery finish, and keeps the meat juicy. These lemon pepper pork chops are a quick, satisfying dinner the whole family will enjoy.
Bone-in pork chops are my preference because the bone helps retain moisture, but boneless chops work well too. Use roughly 1-inch-thick chops for best results. Thinner chops will cook faster; boneless cuts typically need 1–2 minutes less per side.
Why You’ll Love These Lemon Pepper Pork Chops
- Packed with protein. Pork is a solid source of protein — about 22–24 grams per 3-ounce serving — which helps fuel your day.
- Easy to prep. Whisk the lemon-pepper marinade, let the chops soak, then sear when you’re ready to cook. It’s a straightforward dinner that pairs well with many sides.
- Supports family farms. Buying pork supports farm families who raise the animals and bring food to your table.
Recipe Ingredients
- Pork chops: 3–4 chops (bone-in or boneless), about 1–1½ inches thick (roughly 1.5–2 lb).
- Olive oil: 1/3 cup for the marinade, plus a little for cooking.
- Lemon juice: 1/3 cup fresh lemon juice; also use 1 tablespoon lemon zest.
- Dijon mustard: 1/2 teaspoon for balance and depth.
- Honey: 1 tablespoon to offset acidity.
- Onion powder: 1/2 teaspoon.
- Garlic: 2–3 cloves, minced.
- Soy sauce: 2 teaspoons (or tamari for gluten-free) to help season and tenderize.
- Pepper: 1½ teaspoons cracked pepper, divided; add more to taste before cooking.
- Salt: 1/2 teaspoon, or to taste.
Step-By-Step Instructions
Step 1: Whisk together the olive oil, lemon juice, lemon zest, Dijon, honey, onion powder, minced garlic, soy sauce, 1 teaspoon cracked pepper, and salt in a small bowl until combined.
Step 2: Place the pork chops in a large zip-top bag or container, pour the marinade over them, press out excess air, and massage the liquid into the meat until completely coated. Marinate at least 6–12 hours; 12–24 hours yields the best tenderness. You can marinate up to about 3 days.
Step 3: Remove the chops from the marinade and discard the excess. Pat the chops dry and sprinkle the remaining 1/2 teaspoon cracked pepper over both sides.
Step 4: Preheat a skillet over medium-high heat. Add about 1 tablespoon olive oil and heat until shimmering. Arrange the pork chops evenly in the pan and sear without moving for 3–5 minutes, until they release easily and are golden on the bottom.
Step 5: Flip the chops and cook another 3–7 minutes, or until the internal temperature is just under 145°F. Thicker chops will need more time. Check after 3 minutes on the second side and then every 2 minutes to avoid overcooking. Remove from heat and let rest until they reach 145°F. If desired, add thin lemon slices to the skillet during the last few minutes to caramelize slightly.
Recipe Tips
- Use a meat thermometer. Pork chops are safe at 145°F and may still show a faint blush of pink; thermometer checks are the most reliable way to avoid overcooking.
- Bring chops to room temperature before cooking. Let them rest about 30 minutes out of the fridge for more even cooking.
- Marinate for best flavor. While 2–4 hours is acceptable in a pinch, 12–24 hours produces the most tender, flavorful chops.
Other Cooking Methods
Grilling: Preheat grill to medium-high. Grill the chops 3–5 minutes per side, then 3–7 minutes after flipping, until just under 145°F. Rest 5 minutes before serving.
Air Fryer: Preheat to 400°F and cook about 10–12 minutes, flipping halfway. Adjust time for thickness.
Storage Instructions
Store leftover cooked pork chops in the refrigerator for 3–4 days in an airtight container or tightly wrapped in foil.
To freeze, cool completely, wrap individually in plastic wrap or foil, and place in a freezer-safe bag. Freeze up to 3 months. Thawed and reheated chops may lose some juiciness but will retain flavor if reheated gently.
Nutrition & Serving
The recipe yields about four servings. Per serving nutrition (approximate): 343 kcal, 22 g protein, 7 g carbohydrates, 25 g fat. Nutrition figures are estimates and should be used as a guide only.
Lemon Pepper Pork Chops
Ingredients
- 3–4 pork chops (bone-in or boneless, about 1–1½” thick), about 1.5–2 lb
- 1/3 cup olive oil, plus more for cooking
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon onion powder
- 2–3 garlic cloves, minced
- 2 teaspoons soy sauce (or tamari)
- 1½ teaspoons cracked black pepper, divided
- 1/2 teaspoon salt
Instructions
- Marinate the pork: Whisk marinade ingredients together. Place chops in a large bag, pour in the marinade, and massage to coat. Marinate at least 6–12 hours; 12–24 hours is ideal. Up to 3 days is acceptable.
- Remove chops from the bag and discard excess marinade. Pat dry and rub with the remaining cracked pepper.
- Preheat a skillet over medium-high heat with a tablespoon of olive oil until shimmering. Sear chops 3–5 minutes without moving until they release easily and are golden.
- Flip and cook another 3–7 minutes until internal temperature approaches 145°F. Check after 3 minutes and then every 2 minutes. Remove and rest until they reach 145°F.
- Serve with your favorite sides. Refrigerate leftovers for 3–4 days or freeze for up to 3 months.
Notes
- Always use a meat thermometer to confirm the internal temperature reaches 145°F for safety and the best texture.
- Let chops sit at room temperature about 30 minutes before cooking for more even results.
- If short on time, a 2–4 hour marinade still adds flavor, but longer is better for tenderness.
Nutrition
Estimated per serving: Calories: 343 kcal; Carbs: 7 g; Protein: 22 g; Fat: 25 g. Nutrition information is an approximation.