Baked Lemon Pepper PorkChops
Shake up your dinner routine with this bold and delicious baked lemon pepper porkchops recipe. It’s quick, flavorful, and totally family-friendly.
My favorite kind of recipes are those that are pretty hands-off but taste amazing, and this one fits the bill! It’s the kind of dish that tastes like you put in way more effort than you actually did.
It all starts with a quick lemon-garlic marinade that helps these baked pork chops turn out tender and juicy every time. They’re simple enough for a weeknight dinner but special enough to serve guests.
Ingredients
- Pork Chops: You can use either bone-in pork chops, which add a little extra flavor but may require a bit more cook time, or boneless pork chops, which cook more quickly but are still delicious. Trim off any excess fat on the chops.
- Olive Oil: This is the base of the marinade and will also help prevent the pork from sticking to the pan. Extra-virgin olive oil pairs beautifully with the pork, but neutral oils work, too.
- Fresh Lemons: For this recipe, we’ll use both lemon juice and lemon zest to add bright acidity and fresh flavor. Lemon pairs perfectly with pork’s richness and complements the lemon pepper seasoning.
- Fresh Garlic: Adds savory depth, so the dish isn’t just one-note. If you have Roasted Garlic on hand, you can also use that, but you’ll want at least twice as much.
- Seasonings: Either store-bought or Homemade Lemon Pepper Seasoning is key – otherwise it wouldn’t be lemon pepper pork! Make sure your blend is fresh so the pepper doesn’t taste bitter or stale. You will also need kosher salt, and you can add fresh or dry herbs like parsley, dill, or thyme.
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This is a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Storage
To Store: Leftover pork chops should be stored in the fridge for 3-4 days in an airtight container. (These are my favorite airtight containers.)
To Reheat: Microwaving can dry out your pork chops, so I recommend preheating your oven to about 325°F for reheating instead. Place the chops in a single layer on a baking sheet, cover loosely with foil, and add just a couple of tablespoons of water to the pan. Warm for about 8-10 minutes until heated through. This gentle reheat helps avoid drying them out.
Related: Leftover Pork Casserole
Serving Suggestions
The slight saltiness of Parmesan Risotto enhances the lemony flavor. If you want to add more balance to the dish, try Crispy Roasted Sweet Potatoes or creamy Red Skin Mashed Potatoes. Sauteed Asparagus or Roasted Broccoli are also wonderful side dishes for this meal. Find more pork side dishes.
For some added richness, serve your baked pork chops with Cowboy Butter Dipping Sauce. It’s great for guests and always impresses!
Not ready to make this baked pork chop recipe yet?
I love hearing from you, so if you try these lemon pepper pork chops, pop back in and let me know how they turned out. Your comments and 5-star ratings help other busy families find recipes they’ll love too.
Lemon Pepper Pork Chops
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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 store bought or homemade
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- herbs such as oregano, thyme, parsley, or dill (optional)
Instructions
- In a small bowl, whisk together the ingredients for the marinade. Transfer the marinade to a baking dish or resealable bag.¼ cup olive oil, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 3 garlic cloves, 1 ½ teaspoons Lemon Pepper, 1 teaspoon kosher salt, ½ teaspoon black pepper, herbs
- Add the pork chops, coating them well in the marinade. Cover and refrigerate for at least 30 minutes (up to 4 hours for more flavor).4 bone-in or boneless pork chops
- Preheat oven to 400°F. Lightly grease a clean 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 in the thickest part of the pork chop.
- Let the pork chops rest 5 minutes before serving so the juices redistribute throughout the meat
Equipment
Notes
Nutrition
Similar Recipes
If you like pork, you’ll also want to try our pineapple bourbon grilled pork chops, oven-roasted pork tenderloin, or air fryer pork chops. Find more recipes you can prep in 15 minutes or less.
