lemon butter pork chops (Printable Version)
# What You'll Need:
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01 -
4 boneless pork chops, approximately 1-inch thick
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Salt, to taste
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Black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 tablespoon olive oil
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3 tablespoons unsalted butter, divided
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4 garlic cloves, minced
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1 cup chicken broth
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3 tablespoons freshly squeezed lemon juice
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1 teaspoon lemon zest
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2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Pat pork chops dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and paprika.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and sear for 3–4 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate and cover with foil to keep warm.
03 -
Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
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Pour in chicken broth and scrape up any browned bits from the pan. Stir in lemon juice and lemon zest. Let the sauce simmer for 3–4 minutes to reduce slightly.
05 -
Return pork chops and accumulated juices to the skillet. Spoon sauce over chops and let simmer for 1–2 minutes until heated through. Sprinkle with chopped fresh parsley.
06 -
Plate the pork chops and drizzle with the lemon butter sauce. Serve with desired sides such as mashed potatoes, rice, or sautéed vegetables.
# Helpful Notes:
01 -
Use fresh lemon juice and zest for the best flavor profile and aroma.
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Patting pork chops dry before seasoning ensures better searing and caramelization.
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Do not overcook; remove pork from heat at 145°F to preserve tenderness.
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Let pork chops rest briefly before serving to retain moisture.
05 -
You may substitute pork with pounded chicken breasts or shrimp if desired.