Lemon Pepper Pork Chops
These Lemon Pepper Pork Chops are the zesty, juicy dinner you didn’t know you were missing. Perfectly marinated with citrus, garlic, and spices, then baked to golden perfection, they bring flavor to the table in under an hour. Whether you’re planning a weekday meal or hosting a weekend get-together, this recipe delivers a punch of brightness with every bite.
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This one holds a special place in our kitchen. We love it for those days when we want something simple but packed with flavor. The lemon and garlic work magic on pork chops, and the smell while it bakes? Absolutely mouthwatering.
If you’re into easy dinners like this, you might also enjoy my Air Fryer Pulled Pork, Instant Pot Chinese BBQ Pork, or Slow Cooker Pulled Pork Sliders. They’re all perfect for getting dinner on the table with minimal fuss.
Why You’ll Love This Recipe
- Quick Prep and Cook: Just 10 minutes of prep and 20 minutes in the oven.
- Bright, Bold Flavor: The lemon and pepper combo is fresh and zesty.
- Minimal Ingredients: Most items are pantry staples.
- Versatile: Great with veggies, salads, or rice.
Ingredients
Lemon Pepper Pork Chops
Equipment
- Mixing bowl or resealable bag
- Baking Dish
- measuring cups and spoons
- Zester or microplane
- Garlic press (optional)
- meat thermometer
Ingredients
- 4 bone-in or boneless pork chops about 1 inch thick
- ¼ cup olive oil
- ¼ cup fresh lemon juice about 2 lemons
- 1 tablespoon lemon zest
- 3 garlic cloves minced
- 1 ½ teaspoons lemon pepper seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano optional
Instructions
- In a medium bowl or resealable bag, whisk together olive oil, lemon juice, lemon zest, garlic, lemon pepper, salt, black pepper, and oregano if using.
- Add pork chops, coating them well in the marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Remove pork chops from the marinade and place in the prepared dish. Discard excess marinade.
- Bake for 18–22 minutes, or until an instant-read thermometer reads 145°F (63°C) in the thickest part.
- Let rest 5 minutes before serving.
Notes
- Pat pork chops dry before marinating to help the marinade stick better.
- Turn chops halfway through baking for even browning.
- Tent with foil while resting to keep them warm.
- Slice against the grain for extra tenderness when serving.
Storage, Reheating & Freezing
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently in the oven at 300°F or in a skillet over low heat to avoid drying out.
- Freezing: Freeze cooked pork chops in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Lemon Pepper Pork Chops
I always serve my pork chops with cottage cheese mashed potatoes, crack green beans, and buttermilk dinner rolls. But they pair well with any of your favorite side dishes.
Wendy’s Tips
- Use fresh lemon juice and zest for the brightest flavor.
- Don’t skip the rest time, it helps juices redistribute.
- A meat thermometer is your best friend; 145°F is your goal.
- Marinate longer (up to 4 hours) for even deeper flavor.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Boneless work just as well, though they may cook a bit faster.
Absolutely. Preheat your grill to medium-high and cook for 4–5 minutes per side.
Yes, you can mix the marinade up to 2 days ahead and store it in the refrigerator until ready to use.
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