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Two cooked pork chops seasoned with herbs and topped with lemon slices are served on a white plate.
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Lemon Pepper Pork Chops

These juicy Lemon Pepper Pork Chops are marinated in a zesty blend of lemon, garlic, and herbs, then baked to perfection. They're quick, flavorful, and perfect for any night of the week!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course, Main Dish
Cuisine: American
Servings: 4 Servings
Calories: 306kcal
Author: Wendy

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.
    Overhead view of raw pork chops on a plate, a plastic bag with marinade, empty spice jars, and small bowls on a white surface.
  • Add pork chops, coating them well in the marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
    A sealed plastic bag with marinated raw meat on a white surface, next to two clear spice jars with black lids.
  • 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.
    Baked pork chops in a glass dish, topped with lemon slices and herbs, with whole lemons and a pepper grinder in the background.
  • 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.
 

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 3g | Protein: 25g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 637mg | Potassium: 470mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg