Easy Garlic Lemon Pork

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Melt-in-your-mouth tasty Garlic Lemon Pork Chops! Lemon, garlic and butter. These three ingredients are just the perfect match. This is how I knew that when I stumbled upon the recipe for these lemon garlic pork chops, I just had to make it. I was so glad that I did! How long your pork chops cook will depend on their thickness and your exact heat level. I highly recommend you use a meat thermometer to check the temperature. Remove the pork chops from the heat when they have reached an internal temp of 140. They’ll continue cooking off the heat and be cooked through without being overdone.

This recipe makes for a really quick and easy meal for a weeknight dinner. Whenever boneless pork chops are on sale, I stock up. Usually I just season with salt and pepper, and then cook them this same way. But this time I really wanted to give them more flavor and lemon garlic sounded perfect. Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.

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Serve these great Pork Chops with Perfect Baked Potatoes, Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Irish Potatoes.

Garlic is revered in Egypt for its medicinal qualities, and prized in Italian, Asian, and Indian cooking, garlic has been called “the stinking rose” for good reason. Check out more Garlic Recipes.


Garlic Lemon Pork

Lemon Garlic Pork

Lemon, garlic and butter. These three ingredients are just the perfect match.


  • 1/4 cup all-purpose flour
  • 2 lemons, 1 zested and juiced, 1 very thinly sliced
  • 1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 3/4 cup chicken broth
  • 2 tablespoons sliced fresh chives


  1. Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
  2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
  4. Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
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