These Lemon Garlic Pork Chops are a perfect weeknight meal—juicy, flavorful, and ready in under 30 minutes. The vibrant lemon garlic sauce adds brightness and richness with minimal cleanup. It’s a one-pan wonder that guarantees tender, impressive results every time.
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Why You’ll Love This Lemon Garlic Pork Chops
Big flavor, little effort: Bright lemon, garlic, and herbs create a restaurant-worthy sauce in minutes.
Juicy & tender: A quick sear and gentle baste ensure succulent, never-dry pork chops.
Versatile one-pan meal: The glossy pan sauce turns simple chops into a complete, cohesive dish.
Comforting aroma: Sizzling garlic, herbs, and lemon fill your kitchen with warmth and anticipation.
Ingredients & Tools
- 4 bone-in pork chops, about 1-inch thick
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 large garlic cloves, minced
- 1/2 cup chicken broth
- Juice of 1 large lemon (about 1/4 cup)
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp fresh rosemary, finely chopped (or 1/4 tsp dried)
- To taste kosher salt and freshly ground black pepper
- For garnish: fresh parsley, chopped
Tools: A large, heavy-bottomed skillet (cast iron is ideal), tongs, a microplane or zester, and a small bowl for holding the sauce ingredients.
Notes: Don’t skip the fresh lemon zest—it adds powerful aromatic citrus oil. Using both olive oil and butter gives a good sear and rich, nutty sauce flavor.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Bring your chops to room temperature. Taking the pork chops out of the fridge 20-30 minutes before cooking ensures they cook evenly. A cold chop straight from the fridge will seize up and likely cook unevenly, leaving you with a well-done edge and a raw center.
- Don’t shy away from the bone. Bone-in pork chops are my preference for this recipe. The bone acts as an insulator, helping the meat cook more gently and retain its juices, which results in a more flavorful and tender final product.
- Mince, don’t crush, your garlic. For this pan sauce, you want finely minced garlic that can meld seamlessly into the butter and broth. Using a garlic press or crushing it can sometimes release bitter notes, while a fine mince gives you pure, sweet garlic flavor.
- Have all your sauce ingredients pre-measured. Once you start cooking the sauce, it comes together very quickly. Having your broth, lemon juice, and herbs ready to go in a small bowl (a *mise en place*) prevents you from scrambling and potentially burning the garlic.
How to Make Lemon Garlic Pork Chops
Step 1: Pat the pork chops completely dry with paper towels. This is the single most important step for achieving a beautiful, golden-brown sear instead of a pale, steamed exterior. Season both sides generously with kosher salt and black pepper, pressing the seasoning into the meat. Let them sit while you prep your other ingredients.
Step 2: Place your large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the foam subsides, you’ll know the pan is hot enough. Carefully add the pork chops to the pan. You should hear a confident sizzle—that’s the sound of success. Avoid overcrowding; cook in two batches if your skillet is small.
Step 3: Sear the chops without moving them for about 4-5 minutes, until a deep golden-brown crust forms. Use your tongs to peek underneath. When it releases easily from the pan, it’s ready to flip. If it sticks, give it another minute. Flip and cook for another 4-5 minutes on the second side. For a 1-inch chop, this should get you to an internal temperature of 145°F (63°C) for perfectly juicy, slightly pink pork. Transfer the chops to a plate to rest.
Step 4: Reduce the heat to medium-low. To the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic. Cook for just 30-60 seconds, stirring constantly, until it becomes incredibly fragrant. You do not want the garlic to brown, as it will turn bitter. The moment you smell that toasty, nutty aroma, it’s time for the next step.
Step 5: Pour in the chicken broth and lemon juice. Use your wooden spoon or spatula to scrape up all the delicious browned bits from the bottom of the pan—this is called deglazing, and those bits are packed with flavor. Let the liquid simmer and reduce for about 2-3 minutes, until it thickens slightly.
Step 6: Stir in the lemon zest, thyme, and rosemary. The sauce should look glossy and have thickened enough to coat the back of a spoon. Now, return the pork chops and any accumulated juices from the plate back into the skillet. Spoon the sauce over the chops continuously for a minute. This basting action reheats the chops gently and allows them to soak up all that lemony, garlicky goodness.
Step 7: Your Lemon Garlic Pork Chops are ready! Plate them immediately and spoon plenty of the pan sauce over the top. Finish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve right away while everything is hot and the sauce is at its most vibrant.
Storage & Freshness Guide
- Fridge: Store in an airtight container with sauce for up to 3 days.
- Freezer: Freeze chops and sauce separately for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered oven-safe dish with extra sauce at 275°F until warm.
Serving Suggestions
Complementary Dishes
- Creamy Parmesan Polenta — The soft, rich polenta is a dreamy base that soaks up every last drop of the lemony pan sauce, creating the perfect bite.
- Garlic Mashed Potatoes — A classic for a reason. The fluffy, buttery potatoes provide a comforting and neutral canvas that lets the bright sauce truly shine.
- Simple Arugula Salad — A handful of peppery arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich pork.
Drinks
- A Crisp Sauvignon Blanc — The wine’s natural citrus and herbaceous notes mirror the flavors in the dish, cleansing the palate and enhancing the lemon and thyme.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cut through the richness of the sauce beautifully, keeping each bite feeling light.
- Pale Ale or Lager — The mild bitterness and carbonation in a light beer work wonderfully to balance the savory, buttery elements of the pork chops.
Something Sweet
- Lemon Sorbet — A scoop of intensely tart and refreshing sorbet continues the citrus theme and provides a clean, palate-cleansing finish to the meal.
- Vanilla Bean Panna Cotta — The simple, creamy, and delicate flavor of panna cotta is a lovely, smooth counterpoint to the savory, garlic-forward main course.
- Almond Biscotti — A crunchy, not-too-sweet cookie that you can dip into a cup of espresso is a wonderfully simple and elegant way to end the evening.
Top Mistakes to Avoid
- Mistake: Not drying the pork chops. Any surface moisture will steam the meat instead of allowing it to sear properly. You’ll miss out on that beautiful, flavorful crust that is key to the texture.
- Mistake: Moving the chops too soon. Let the pan and the meat do their work. If you try to move or flip the chop before a crust has formed, it will tear and stick to the pan. Patience is your best tool for a perfect sear.
- Mistake: Burning the garlic. Garlic goes from golden and fragrant to burnt and bitter in a matter of seconds. Keep the heat medium-low and stir constantly once you add it to the butter. If it burns, it’s best to wipe the pan and start the sauce over.
- Mistake: Skipping the rest time. Slicing into the pork chops immediately after cooking will cause all the precious juices to run out onto the cutting board instead of staying in the meat. Letting them rest for 5 minutes allows the fibers to relax and reabsorb those juices.
Expert Tips
- Tip: Use a meat thermometer. This is the ultimate guarantee against overcooking. Pull the chops from the pan at 140°F (60°C), as the temperature will continue to rise another 5 degrees or so while resting, bringing you to the perfect 145°F (63°C).
- Tip: Brown the butter for a nuttier sauce. After removing the chops, let the butter cook until it turns a light golden brown and smells nutty before adding the garlic. This adds a incredible depth of flavor that pairs wonderfully with the lemon.
- Tip: Add a splash of white wine. Before adding the chicken broth, pour in a quarter cup of dry white wine (like Sauvignon Blanc or Pinot Grigio). Let it reduce by half to add a layer of acidity and complexity to your pan sauce.
- Tip: Finish with a pat of cold butter. After you’ve taken the sauce off the heat, swirl in one last tablespoon of cold, cubed butter. This French technique, called *monter au beurre*, gives the sauce an unbelievably silky, glossy finish and rich mouthfeel.
FAQs
Can I use boneless pork chops?
Absolutely! Boneless pork chops will work just fine. The main difference is that they tend to cook a bit faster, so keep a close eye on them. A 1-inch thick boneless chop will likely only need about 3-4 minutes per side. Use your meat thermometer to be sure—the target internal temperature of 145°F (63°C) remains the same. The bone-in version is often a bit more forgiving and flavorful, but you’ll still get a fantastic meal with boneless.
What’s the best way to reheat these without drying them out?
The key is gentle, indirect heat. I strongly advise against using the microwave, which will turn your juicy chops rubbery. Instead, place them in an oven-safe dish with a couple of tablespoons of the leftover sauce or a splash of broth. Cover tightly with foil and warm in a 275°F (135°C) oven for 10-15 minutes, just until heated through. This method essentially steams them back to life.
Can I make the sauce ahead of time?
You can prepare a component-style mise en place by mincing the garlic and measuring the broth, lemon juice, and herbs ahead of time. However, I don’t recommend making the entire sauce in advance. It’s a pan sauce, which means its magic comes from deglazing the fond (those browned bits) from the pork chops. Making it fresh ensures the brightest lemon flavor and the most cohesive, rich texture.
My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough to coat a spoon, the easiest fix is to let it simmer for another minute or two. If you’re in a real hurry, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk this into the simmering sauce—it will thicken up almost instantly. Be careful not to add too much, or it can become gloppy.
Can I use bottled lemon juice?
I really don’t recommend it for this recipe. Fresh lemon juice provides a vibrant, bright acidity that is the star of the show. Bottled juice often has a flat, slightly metallic or cooked taste that just won’t give you the same zingy, fresh result. Plus, you need the fresh lemon to get the zest, which is non-negotiable for that powerful citrus aroma.
Lemon Garlic Pork Chops
Make juicy Lemon Garlic Pork Chops in under 30 minutes! This easy one-pan recipe features a vibrant pan sauce. Get the simple, impressive recipe now!
Ingredients
For the Pork Chops & Sauce
-
4 bone-in pork chops (about 1-inch thick)
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2 tbsp olive oil
-
3 tbsp unsalted butter (divided)
-
4 large garlic cloves (minced)
-
1/2 cup chicken broth
-
1/4 cup lemon juice
-
1 tsp lemon zest
-
1 tsp fresh thyme leaves (or 1/2 tsp dried)
-
1/2 tsp fresh rosemary (finely chopped, or 1/4 tsp dried)
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kosher salt and freshly ground black pepper (to taste)
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fresh parsley (chopped, for garnish)
Instructions
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Pat the pork chops completely dry with paper towels. Season both sides generously with kosher salt and black pepper, pressing the seasoning into the meat. Let them sit while you prep your other ingredients.01
-
Place your large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the foam subsides, carefully add the pork chops to the pan. Avoid overcrowding; cook in two batches if your skillet is small.02
-
Sear the chops without moving them for about 4-5 minutes, until a deep golden-brown crust forms. Flip and cook for another 4-5 minutes on the second side. For a 1-inch chop, this should get you to an internal temperature of 145°F (63°C). Transfer the chops to a plate to rest.03
-
Reduce the heat to medium-low. To the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic. Cook for just 30-60 seconds, stirring constantly, until it becomes incredibly fragrant.04
-
Pour in the chicken broth and lemon juice. Use your wooden spoon or spatula to scrape up all the delicious browned bits from the bottom of the pan. Let the liquid simmer and reduce for about 2-3 minutes, until it thickens slightly.05
-
Stir in the lemon zest, thyme, and rosemary. Return the pork chops and any accumulated juices from the plate back into the skillet. Spoon the sauce over the chops continuously for a minute.06
-
Plate them immediately and spoon plenty of the pan sauce over the top. Finish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Serve right away while everything is hot and the sauce is at its most vibrant.07
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