Our whole family adores these lemon butter pork chops. Boneless pork chops are seared and finished in a bright lemon butter sauce, served with your favorite vegetables and grains. An easy, flavorful weeknight dinner.
Dinner is served!
These pork chops stay tender and juicy, simmered in a lemon butter sauce with plenty of fresh herbs. Serve them with roasted or steamed vegetables and your choice of potatoes, rice, salad, or another favorite grain.
This is one of those meals everyone gets excited about—and for good reason. Bright lemon, rich butter and fragrant herbs make the sauce irresistible.
The recipe is adapted from a lemon butter chicken I make all the time. The technique is the same: a quick pan sear, a buttery lemon sauce and a short finish in the oven for juicy results.
And herbs.
Simple, comforting, and exactly what you want for dinner.
A favorite!
When served with vegetables and rice or potatoes, the lemon butter sauce coats everything on the plate, making the whole meal more flavorful. It’s perfect for dipping bread into the remaining sauce, too.
Here’s how easy it is:
The pork chops are simply seasoned with salt and pepper, then lightly dredged in flour—no egg or breadcrumbs required. They brown quickly in a hot pan, developing a golden crust, and then finish in the oven so they stay moist.
After searing, remove the chops and add butter to the skillet. Cook minced garlic briefly, then add lemon slices and lemon juice so the butter takes on toasted, citrusy notes. Return the pork to the pan or transfer everything to a baking dish and bake until the chops reach about 150–155°F; this prevents overcooking and keeps them juicy.
The sauce is generous, so have crusty bread or a starch on hand to soak up every bit.
An ideal, easy weeknight meal.
Lemon Butter Pork Chops
Lemon Butter Pork Chops
4 pork chops
25 mins
15 mins
40 mins
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Ingredients
- 4 boneless pork chops, at least 1 inch thick
- 1 tablespoon olive oil
- Kosher salt and pepper
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 4 tablespoons freshly squeezed lemon juice
- 1 lemon, thinly sliced
Instructions
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Preheat the oven to 350°F. If you like, tenderize the pork chops by placing them between plastic wrap and gently pounding or rolling them—don’t make them too thin.
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Season the pork chops all over with salt and pepper.
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Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
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Dredge each pork chop in flour, shaking off excess. Place in the pan and cook 2–3 minutes until golden brown.
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Flip and cook 2 more minutes, then transfer the pork to a plate or oven-safe dish.
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Reduce heat to medium-low, add the butter to the skillet and cook until it begins to brown slightly. Stir in the garlic for about 30 seconds, then add the lemon slices and lemon juice. Cook 2–3 minutes, flipping the lemons so they caramelize lightly. Season with a pinch of salt and pepper.
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Pour the lemon butter over the pork chops in the baking dish, or return the chops to the skillet and spoon the sauce over them.
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Bake 8–10 minutes, or until the internal temperature reaches 150–155°F, depending on chop thickness. Remove from the oven, sprinkle with fresh herbs, and serve immediately with your preferred sides.
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Suggested side: roasted asparagus tossed with olive oil, salt and pepper and roasted for 10–15 minutes.
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I could swim in that sauce.