Name: Lemon Herb Pork Chops with Tangy Pan Sauce
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 2 tbsp olive oil; 4 garlic cloves, minced; 1 tsp kosher salt; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp crushed dried rosemary; 1/2 tsp dried thyme; 3 tbsp minced fresh flat-leaf parsley; 1/2 tsp ground black pepper; 3/4 cup unsalted chicken broth; Juice of 1 lemon; 4 boneless pork chops (about 1 inch thick)

Pork Chops Dish

How can I keep my Pork Chops from getting too dry?

How long should I cook my Pork Chops for?

Should I season my Pork Chops before or after cooking?

What are the best sides to pair with Pork Chops?

What does it mean to brine Pork Chops, and why should I do it?

My Pork Chops always come out tough. What am I doing wrong?

How do I get a nice, crispy crust on my Pork Chops?

Why should I let my Pork Chops rest after cooking?

Do I need to remove the fat from my Pork Chops?

These Lemon Herb Pork Chops with Tangy Pan Sauce are perfect for a weeknight dinner. The pork chops are juicy, tender, and packed with the flavors of fresh herbs and lemon. Serve them over rice or with a side of roasted vegetables.

Keto

Paleo

Whole 30

Mediterranean

Low Carb

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Fresh Vegetables

gram

garlic

Seasonings

Coarse Salt

paprika

dried oregano

dried rosemary

dried thyme

fresh parsley

black pepper

Stocks & Broths

unsalted chicken stock

Fresh Fruit

lemon

Pork

pork chop

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Cholesterol

Trans fatty acids

Selenium

Minerals

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Vitamins

Lycopene

Sugar

Saturated Fat

Iron

Magnesium

Phosphorus

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Lemon Herb Pork Chops with Tangy Pan Sauce

Baking Goods

Produce

Meal

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/lemon-herb-pork-chops-with-tangy-pan-sauce-2705462-2.jpeg

Trim off any excess fat from the boneless pork chops.

In a small bowl, combine minced garlic, kosher salt, ground black pepper, paprika, dried oregano, dried thyme, and crushed dried rosemary.

Rub the pork chops generously on all sides with the herb and spice mixture.

Place the seasoned pork chops onto a plate and drizzle with half of the lemon juice. Let them marinate for 15 minutes at room temperature.

Preheat the oven to 400 degrees Fahrenheit.

In a large ovenproof skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat.

Sear the pork chops in the hot oil until browned on both sides, about 2-3 minutes per side. Transfer the seared pork chops onto a plate.

Deglaze the skillet with unsalted chicken broth, scraping up any browned bits at the bottom with a wooden spoon.

Place the seared pork chops back into the skillet and transfer the skillet to the preheated oven.

Bake in the oven until the pork chops are cooked through (internal temperature of 145 degrees Fahrenheit), about 6-8 minutes.

Remove the skillet from the oven and place it on the stovetop over low heat.

Stir in the remaining lemon juice and 2 tablespoons of minced fresh flat-leaf parsley into the pan sauce.

Serve the pork chops with the tangy pan sauce spooned on top.

Lemon Herb Pork Chops with Tangy Pan Sauce

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