Baked Lemon Garlic Pork Chops
My Baked Garlic Lemon Pork Chops come out perfectly tender and juicy every time, with a fresh lemony flavor and a tasty blend of herbs and spices. This is one of my favorite one-pan recipes to make when I want something flavorful and easy. It’s ready in 30 minutes, and cleanup is a breeze. Cooking pork chops doesn’t get much simpler than this.
Pork chops are such a fun base for easy weeknight meals, and I’m always coming up with new ways to switch things up. I’ve made pumpkin pork chops in the fall, is always a favorite with the family. Then there’s my orange glazed pork chops, which might be my personal favorite, and most recently I made this delicious pineapple pork chops that are perfect for summer cookouts. There’s really no end to how many ways you can make them taste amazing.
Table of contents
And today I’m making these super tasty lemon garlic pork chops right in the oven. You only need a few simple ingredients, and chances are you already have most of them, things like olive oil, garlic, butter, lemon juice, a little syrup, brown sugar, and some basic seasonings. I sear the pork chops first to lock in the flavor, then bake them until they’re tender and juicy. Every bite is full of sweet and zesty flavor, you’ve got to give it a try.
Why you will love this recipe
- That lemon garlic flavor is everything: I love how the fresh lemon juice and minced garlic bring a zesty flavor to these pork chops. Every bite has that perfect mix of tangy and savory that keeps you going back for more.
- A little sweet goes a long way: A bit of maple syrup and brown sugar balances out the herbs and citrus.
- One pan, no mess, dinner’s done: This recipe comes together fast with just one pan, and clean-up is simple. I sear the chops in olive oil, then bake them right in the same skillet until they’re juicy and tender.
- Great for weeknights or weekend company: Whether it’s a busy weeknight or a casual dinner with friends, these pork chops always works. I serve them with lemon wedges and parsley sprigs for a fresh finish.
What you will need
- Bone-in pork chops: I use bone-in pork chops because they stay extra juicy and full of flavor while baking.
- Fresh lemon juice: I squeeze fresh lemon juice for the brightest and zestiest flavor in the sauce.
- Minced garlic: I always use fresh garlic for the best flavor, and I like to add a little extra.
- Butter and olive oil: I cook the pork in both butter and olive oil to get a nice sear and rich flavor.
- Brown sugar and maple syrup: I mix in a bit of brown sugar and maple syrup to balance out the lemon and garlic with just a touch of sweetness.
- Italian seasoning, red pepper flakes, and oregano: I sprinkle in a mix of dried herbs and a pinch of red pepper flakes.
- Freshly chopped parsley: I like to finish the dish with a handful of fresh parsley for color and freshness.
- Kosher salt and black pepper: I season the pork chops generously with salt and pepper to bring out all the flavors.
- Lemon wedges and parsley sprigs: I serve it with lemon wedges and parsley on the side for a fresh garnish.
How to make
1. Preheat and season: First, I preheat the oven to 400 degrees F and heat the olive oil in a large oven-safe skillet over medium-high heat. While that’s warming up, I season the pork chops on both sides with salt and pepper.
2. Cook the pork chops: I place the seasoned pork chops into the hot skillet and let them cook for about four to five minutes on each side until they’re light golden brown. Once they’re seared, I transfer them to a plate and cover them with foil to keep them warm.
3. Make the sauce: Next, I melt the butter in the same pan, then stir in the lemon juice, oregano, Italian seasoning, maple syrup, brown sugar, and garlic. I cook it all together for about 30 seconds, stirring constantly.
4. Bake and serve the pork chops: After making the sauce, I place the pork chops back into the pan and spoon some of the sauce over the top. Then I transfer the pan to the oven and bake for 10 to 15 minutes, until the internal temperature reaches 145 degrees F. Once they’re done, I spoon more sauce over the pork chops, cover the pan, and let them rest for 15 minutes. Before serving, I add a few parsley sprigs and lemon wedges.
Expert tip
Let the pork rest
The best cooking tip for this recipe is to let the pork chops rest after baking. Once they come out of the oven, I always cover the pan and give them about 15 minutes to rest. This helps the juices settle back into the meat so the pork stays tender and moist instead of drying out. It’s a small step, but it is key in how juicy and flavorful the chops turn out.
More tips to consider:
- I like using a cast iron skillet for this recipe because it goes from stovetop to oven without any fuss. It also helps the pork chops get that nice sear.
- I always use a meat thermometer to make sure the pork is fully cooked. It should read 145 degrees F in the thickest part, so I check each chop just to be sure.
- Cooking time depends on how thick your pork chops are. Mine were about an inch thick and only needed around 10 minutes in the oven since they were already seared.
- If I don’t want to use the pan, I mix the sauce ingredients in a bowl and heat it in the microwave. It’s quick and still gets the job done.
- When I have extra time, I mix the sauce in a large bowl and let the pork chops marinate for up to an hour. It gives the meat even more flavor.
- I always let the pork chops sit out for a little while before cooking. It helps them cook more evenly and keeps them nice and juicy.
Recipe variations
- Another oil: I usually use olive oil, but sometimes I swap in avocado or vegetable oil. About one to two tablespoons is all you need.
- Boneless pork chops: You can use boneless pork chops if that’s what you have on hand. I just lower the cooking time to around 7 to 12 minutes so they don’t dry out.
- Zesty: When I want a stronger lemon flavor, I add about one teaspoon of lemon zest to the sauce.
- Other meat: This sauce works great with more than just pork. I’ve made it with chicken breasts, turkey cutlets, and even steak, and it’s always delicious.
- Spice it up: If we’re in the mood for something spicier, I stir in a pinch of cayenne or chili powder. About a quarter teaspoon gives it a nice little heat.
- Different seasonings: I sometimes change up the herbs depending on what I’m craving. Thyme, rosemary, smoked paprika, dill, or even a pinch of ground ginger can all work well.
- Other juice: If I’m out of lemons, I use fresh lime juice instead. It gives the dish a different kind of brightness that still pairs great with the garlic and herbs.
Serving suggestions
You don’t need a holiday or special event to serve these lemon garlic pork chops. I make them for everything from weeknight dinners to backyard get-togethers. For a bigger meal, I like to add a fresh green salad and something filling like my creamy mashed potatoes or baked mac and cheese on the side. If I’m cooking for just a few people, I’ll keep it simple with some roasted veggies or a light cucumber tomato salad.
Sometimes I turn the leftovers into pork chop sandwiches, just make sure to take out the bone if you used bone-in. And for dessert, something lemony ties it all together, like a bowl of lemon mousse or a slice of lemon pound cake. So good!
How to store leftovers
- Refrigerate: I let the pork chops cool to room temperature, then store them in an airtight container in the fridge. They stay fresh for up to four days.
- Freeze: I wrap each chop in plastic wrap and place them in a freezer bag. They keep well in the freezer for about three months.
- Thaw: When I’m ready to use them, I thaw the chops in the fridge overnight.
- Reheat: I usually reheat them in the microwave for 45 to 90 seconds with a splash of broth or water to keep them from drying out. If I have time, I’ll use the air fryer and heat each side for about a minute.
Frequently asked questions
In this recipe, you’ll cook the pork chops uncovered in the skillet on the stove first, then finish them in the oven. However, if you’re worried about the pork chops drying out, especially if you’re using boneless, you can cover them for the first few minutes both on the stove and in the oven. Just keep in mind that they may cook faster, so start checking the internal temperature with a thermometer after about seven or eight minutes.
If you’re using boneless pork chops, just know they tend to dry out faster than bone-in. The most important step is searing them in a hot skillet first, that helps lock in the juices. The same goes for thin pork chops, which can cook too quickly and lose moisture. I always recommend choosing thicker, bone-in chops for the juiciest results. And whatever you do, don’t skip the resting time after baking. That’s when all the juices settle back into the meat, keeping every bite tender and flavorful.
For perfectly juicy pork chops every time, I follow the general rule of baking them for seven to eight minutes per half inch at 400 degrees F. So if your pork chops are about one inch thick, they’ll need around 14 to 16 minutes in the oven. Just keep in mind that this doesn’t include any searing or stovetop cooking, like in this recipe.
More pork chops recipes:
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Baked Garlic Lemon Pork Chops
Ingredients
- 4 bone-in pork chops
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 tablespoons butter
- 6 cloves garlic minced
- 1 teaspoon brown sugar
- 1 tablespoon maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh chopped parsley
- Lemon wedges and parsley to serve
Instructions
- Preheat oven to 400 degrees F.
- Pat dry the meat with paper towels and season the pork chops on both sides with salt and pepper.
- Heat the olive oil in a large cast iron pan over medium-high heat.
- Add the pork chops to the pan and sear for 4-5 minutes on each side, or until nicely browned. Transfer the pork to a plate and cover with foil to keep warm.
- Add the butter to the same pan and melt.
- Next, add the garlic, brown sugar, maple syrup, Italian seasoning, oregano, and lemon juice, and cook for 30 seconds, stirring constantly.
- Add the pork chops back to the pan and spoon the sauce over them.
- After that, transfer the pan to the preheated oven and bake for 10-15 minutes or until the pork is cooked to 145 degrees F.
- Spoon the sauce over the pork chops, sprinkle with parsley, and serve with lemon wedges.
Notes
Let the pork rest
The best cooking tip for this recipe is to let the pork chops rest after baking. Once they come out of the oven, I always cover the pan and give them about 15 minutes to rest. This helps the juices settle back into the meat so the pork stays tender and moist instead of drying out. It’s a small step, but it is key in how juicy and flavorful the chops turn out.More tips to consider:
- I like using a cast iron skillet for this recipe because it goes from stovetop to oven without any fuss. It also helps the pork chops get that nice sear.
- I always use a meat thermometer to make sure the pork is fully cooked. It should read 145 degrees F in the thickest part, so I check each chop just to be sure.
- Cooking time depends on how thick your pork chops are. Mine were about an inch thick and only needed around 10 minutes in the oven since they were already seared.
- If I don’t want to use the pan, I mix the sauce ingredients in a bowl and heat it in the microwave. It’s quick and still gets the job done.
- When I have extra time, I mix the sauce in a large bowl and let the pork chops marinate for up to an hour. It gives the meat even more flavor.
- I always let the pork chops sit out for a little while before cooking. It helps them cook more evenly and keeps them nice and juicy.