Lemon Garlic Pork Chops – Thick boneless pork chops marinated in lemon and garlic, and then seared to perfection. Lots of flavor, and super juicy pork chops in minutes!
Pork chops are one of my go to meals when I have nothing else planned. Smothered Pork Chops have to be my favorite way to make them. Boneless pork chop recipes can sometimes be boring, so I like to mix it up and make sure they have flavor!
The one good thing about this time of year is all the citrus that is coming into season. Lemons, lime, and oranges were on sale this week, and there were a ton of them in the store. Perfect time to make these lemon garlic pork chops. Anything with garlic is always a good thing. And the lemon just brightens it up and gives lots of fresh flavor.
We make pork chops a ton at our house! Whenever boneless pork chops are on sale, I stock up. Usually I just season with salt and pepper, and then cook them this same way. But this time I really wanted to give them more flavor and lemon garlic sounded perfect. Or throw them in the crock pot for Slow Cooker Pork Chops on a chilly day.
How to Cook Pork Chops
- Boneless pork chops are super easy to cook with. They are always packaged with similar sized pieces of meat, so you don’t have to worry about the cook time being different.
- Searing the outside of the pork chops helps to keep them moist. It creates a nice crust on the outside, and the juices stay in the meat!
- Cook pork to 145 degrees. This changed a few years ago, and it leads to much tastier pork chops. Use a meat thermometer to measure the temperature, because over cooked pork is dry and not at all what you want!
- Season, season, season. Pork chops are much like chicken. They are not awesome on their own. They need salt to bring out the flavor. And you can add whatever other spices you want. They take on a lot of the flavor you add – so go Mexican, Greek, whatever, don’t be scared!
The marinade is super easy to throw together. You can put it together in the morning, and then the pork chops will be ready to cook when you get home that night. I like to marinate them for about 3 hours, but up to 10 works well, if you have thick cut boneless pork chops. If they are thin, I wouldn’t go more than 3 or 4 hours because of the lemon juice in there.
To cook the pork chops, I just sear them in olive oil on the stove top. Then throw them in the oven to finish cooking the inside. The lemon garlic pork chops will get a great crispy sear on the outside that seals in all the juices. A super simple pork chops recipes your whole family will love.
- 4 thick cut pork chops
- 1 lemon , juiced
- 1 head garlic , minced
- 2 Tbls olive oil
- salt and pepper
- 1 Tbls olive oil
In a large zip seal bag squeeze one lemon, add minced garlic, pork chops, olive oil and season with salt and pepper.
Seal bag and use your hands to mix everything together and make sure the pork chops are coated. Put the bag on a plate, and place in the fridge for 3-10 hours.
Remove from the bad and discard the marinade.
Preheat oven to 400 degrees.
Heat a large (oven safe) skillet over high heat. Swirl olive oil to coat. Add pork chops to the pan and cook for 3- 4 minutes, until golden brown.
Flip the pork chops, and immediately place the skillet in the oven. Cook for 15-20 minutes, depending on the thickness of your pork chops. If using a thermometer the internal temperature should be 145-150 degrees.