Description
These Lemon Garlic Pork Chops are marinated in a zesty blend of lemon, garlic, and herbs, resulting in juicy and flavorful chops. Perfectly grilled or pan-seared, they make a delicious main dish that pairs well with various sides, ideal for any occasion.
Ingredients
Scale
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized bowl, combine the minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper. Whisk until well combined. Add the olive oil and whisk again until fully incorporated.
- Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the pork chops, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 30 minutes (2-4 hours for enhanced flavor).
- After marinating, remove the pork chops from the refrigerator and let them sit at room temperature for 15-20 minutes. Preheat your grill or skillet over medium-high heat, oiling the grates if grilling.
- Remove the pork chops from the marinade, allowing excess to drip off (discard leftover marinade). Season with extra salt and pepper. If using a skillet, add a tablespoon of olive oil and heat until shimmering. Cook the pork chops for 4-5 minutes on one side without moving them, then flip and cook for another 4-5 minutes until the internal temperature reaches 145°F (63°C). Optionally, baste with marinade during the last minute of cooking.
- Transfer the cooked pork chops to a plate and cover loosely with aluminum foil. Let them rest for 5-10 minutes to allow juices to redistribute.
- Garnish with freshly chopped parsley and serve with your favorite sides, such as roasted vegetables or a light salad.
Notes
- For added heat, consider adding a pinch of red pepper flakes to the marinade.
- For a more robust flavor, a tablespoon of Dijon mustard can be added to the marinade.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated or enjoyed cold in a salad.
- Prep Time: 30 minutes
- Cook Time: 10 minutes