Garlic Lemon Pork Recipes

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LEMON-GARLIC PORK CHOPS



Lemon-Garlic Pork Chops image

My son James created these zesty chops spiced with paprika and cayenne. He keeps the spice rub in a jar to use with chops or chicken. -Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)

Steps:

  • Preheat broiler. In a small bowl, mix the first 6 ingredients; brush over pork chops. Place in a 15x10x1-in. baking pan., Broil 4-5 in. from heat until a thermometer reads 145°, 4-5 minutes on each side. Let stand 5 minutes before serving.

Nutrition Facts : Calories 233 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 638mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

GARLIC-LEMON PORK



Garlic-Lemon Pork image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
  • 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.

Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g

PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD



Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 18

4 cloves garlic, chopped
1 lemon, zested and juiced
2 tablespoons chopped oregano leaves, plus more for garnish
1/2 cup canola oil
1 1/2 pounds pork tenderloin
Salt and freshly ground black pepper
1 head radicchio, cut into quarters
2 beefsteak tomatoes, cut into wedges
1/4 cup red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon anchovy paste
Honey
1/2 cup extra-virgin olive oil
2 cups baby arugula
1 English cucumber, cut into big hunks
1 cup pitted kalamata olives
1 tablespoon capers
1/4 pound Greek feta, crumbled

Steps:

  • Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
  • Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

LEMON GARLIC PORK CHOPS WITH PARMESAN TATER TOTS



Lemon Garlic Pork Chops with Parmesan Tater Tots image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground pepper
12 ounces green beans, trimmed and halved
4 tablespoons unsalted butter
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)
3 cloves garlic, finely chopped
1/2 cup low-sodium chicken broth

Steps:

  • Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
  • Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
  • Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
  • Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.

Nutrition Facts : Calories 648 calorie, Fat 39 grams, SaturatedFat 14 grams, Cholesterol 140 milligrams, Sodium 658 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 44 grams

GARLIC-LIME PORK CHOPS



Garlic-Lime Pork Chops image

These deliciously seasoned, slightly spicy pork chops can be eaten as-is for a great main dish or turned into pork tacos. They are really quick and easy.

Provided by Cheryl Thompson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 20m

Yield 4

Number Of Ingredients 12

¾ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder, divided
⅛ teaspoon paprika
⅛ teaspoon onion powder
1 ½ pounds pork chops
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons garlic powder

Steps:

  • Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
  • Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
  • Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

Nutrition Facts : Calories 240.7 calories, Carbohydrate 2.5 g, Cholesterol 69.5 mg, Fat 15.6 g, Fiber 0.4 g, Protein 22 g, SaturatedFat 6.5 g, Sodium 510.6 mg, Sugar 0.6 g

LEMON-GARLIC PORK TENDERLOIN



Lemon-Garlic Pork Tenderloin image

I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons canola oil
1-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3 garlic cloves, minced
1-1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)

Steps:

  • In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

LEMON GARLIC ROAST PORK



Lemon Garlic Roast Pork image

Make and share this Lemon Garlic Roast Pork recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 4

1 (3 lb) lean boneless pork loin
3/4 teaspoon lemon rind, grated
3 garlic cloves, minced
1 (14 1/2 ounce) can reduced-sodium chicken broth

Steps:

  • Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.

Nutrition Facts : Calories 287.7, Fat 16.8, SaturatedFat 6.2, Cholesterol 92.9, Sodium 77.3, Carbohydrate 0.7, Sugar 0.1, Protein 31.4

BELLY OF PORK WITH GARLIC, LEMON AND THYME



Belly of Pork With Garlic, Lemon and Thyme image

From the Daily Mail. It's seems a good way to use up my over abundant herb garden. I love the thought of garlic, lemon and thyme and a crisp crackling. I plan to try this soon - I have the meat in the freezer. I'm entering it now in case I lose my scrap of paper. The recipe says: serve with plenty of mashed potatoes. This needs overnight marinating. There is no indication of how many it will serve. I've made this and it was really delicious. A bit of fussying around, but worth it for a special occasion.

Provided by Sherrie-pie

Categories     Pork

Time P2DT13h

Yield 1 roast

Number Of Ingredients 13

1 (1 1/2 kg) pork belly, piece
12 garlic cloves, peeled and bruised
3 lemons, zest of
2 tablespoons of chopped thyme
2 tablespoons olive oil
salt & freshly ground black pepper
1 bunch flat leaf parsley
1 bunch basil
1/2 bunch coriander
2 roasted garlic cloves, peeled
150 ml olive oil
lemon juice
salt & freshly ground black pepper

Steps:

  • Pierce the skin of the pork all over with a skewer, going through the fat but not the flesh. Pour boiling water over the skin, drain and dry well.
  • Mix the garlic, lemon zest, thyme, olive oil and salt and pepper together. Rub mixture well into the fleshy side of the pork and leave to marinade overnight.
  • Preheat the oven to 200C/400Fgas mark 6. Place the pork on a wire rack skin-side up and place the rack over a roasting tin half filled with water. Sprinkle with skin with salt and roast for 15 minutes to start the crackle forming. Then reduce the temperature to 180C/350F/gas mark 4 and continue to cook for one and a half hours. Top up with water in the roasting tin as necessary.
  • Meanwhile make the salsa verde. In a food processor, mix the herbs and garlic to a paste and gradually pour in the oil so that it becomes emulsified. Season to taste with salt and pepper and lemon juice.
  • Increase the oven temperature to 230C/450F/gas mark 8 and roast the pork for a further 15 minutes.
  • Remove from oven, slice and serve with salsa verde.

Nutrition Facts : Calories 9262.5, Fat 953, SaturatedFat 311.8, Cholesterol 1080, Sodium 557.7, Carbohydrate 22.1, Fiber 5.2, Sugar 1.4, Protein 146.5

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