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lemon butter pork chops recipe featured
Avatar photoJohnson Maya

Easy Lemon Butter Pork Chops Recipe (Ready in 30 Minutes)

Tender pork chops seared to golden perfection and finished in a bright, buttery lemon sauce—this easy recipe delivers restaurant-quality flavor in under 30 minutes with simple ingredients and one-pan cleanup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 (1-inch thick) bone-in pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons (30g) unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) low-sodium chicken broth
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Equipment

  • Heavy-bottomed skillet (preferably cast-iron)
  • Tongs
  • Meat thermometer
  • Wooden spoon
  • Cutting board
  • Paper towels

Method
 

  1. lemon butter pork chops recipe recipeCard1
  2. Remove the pork chops from the refrigerator 15–20 minutes before cooking and pat them dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let them rest while heating the skillet.
  3. Heat a heavy skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter begins to foam and the oil shimmers, carefully place the pork chops in the pan without overcrowding. Sear for 4–5 minutes on the first side until deeply golden brown, then flip and sear for another 4 minutes. Use tongs to briefly sear the edges for 30 seconds to lock in juices.
  4. Transfer the seared pork chops to a plate, tent with foil, and let rest for at least 5 minutes. This allows juices to redistribute and ensures a moist, tender result.
  5. Reduce heat to medium. Add the remaining tablespoon of butter to the same skillet. Once melted, stir in minced garlic and sauté for 30 seconds until fragrant, taking care not to burn.
  6. Pour in chicken broth and scrape the bottom of the pan with a wooden spoon to release the browned fond. Simmer for 1–2 minutes to reduce slightly. Stir in fresh lemon juice and let the sauce simmer for another 60–90 seconds until glossy and slightly thickened. Taste and adjust seasoning as needed.
  7. Return the pork chops to the skillet, spooning the lemon butter sauce generously over them. Warm for 1–2 minutes, then transfer to serving plates. Drizzle with remaining sauce and sprinkle with chopped parsley. Serve immediately.

Nutrition

Calories: 320 | Carbohydrates: 4 | Protein: 34 | Fat: 20 | Sugar: 1

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can season the pork chops up to 24 hours in advance and store covered in the fridge. Bring to room temperature 20 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with olive oil and add a splash of nutritional yeast for richness. Boneless pork chops can be used but reduce searing time to 3–4 minutes per side.
PRO TIPS: Use 1-inch thick chops for best results. Pat meat dry and preheat the skillet well for a perfect sear. Deglaze the pan with broth to build a rich sauce. Add lemon juice at the end to preserve brightness.
SERVING SUGGESTIONS: Serve over mashed potatoes, rice, or with a green vegetable side like asparagus or green beans. Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
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