Lemon Basil Pork Chops Recipes

LEMON-BASIL PORK CHOPS

Steps:

• In a shallow dish, combine egg and lemon juice. In another shallow dish, combine the bread crumbs, butter, lemon zest and basil. Dip pork chops in egg mixture, then coat with crumb mixture., Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160° and juices run clear.

BASIL PORK CHOPS

Steps:

• Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

BASIL-LEMON PORK CHOPS WITH MELON

Steps:

• In small bowl, mix lemonade concentrate, basil and oil until well blended; reserve 3/4 cup for brushing on pork and melon during grilling. In shallow nonmetal dish or resealable food-storage plastic bag, pour remaining mixture over pork; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 2 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain pork; discard marinade. Place pork on grill rack. Cover and grill pork over medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until pork is no longer pink in center. Add melon and cantaloupe wedges for last 3 to 4 minutes of grilling, turning and brushing 2 to 3 times with reserved marinade, until hot.
• Sprinkle pork with salt and pepper. Serve pork with melon.

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

LAMB CHOPS WITH LEMON-BASIL SAUCE

Steps:

• In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
• Preheat a large skillet over medium-high heat, for about 1 minute. Pat the chops dry and season on 1 side with salt and pepper. Add enough oil to lightly coat the surface of the pan. Working in batches if needed, add the chops seasoned side down to the pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes. Transfer to a platter and tent with foil to keep warm. Allow the chops to rest for 5 to 10 minutes.
• Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes. Swirl in 2 tablespoons of butter. Add the basil and olives and season. Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce. Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.

GARLIC & LEMON BAKED PORK CHOPS

Steps:

• Place pork chops and buttermilk in a zipper storage bag.
• Refrigerate for at least one hour, turning bag occasionally.
• Line a baking sheet with non-stick foil, or spray with no-stick cooking spray.
• In another zipper storage bag, or mixing bowl combine unseasoned breadcrumbs, basil, paprika, lemon pepper, and garlic salt.
• Remove pork chops from the buttermilk.
• Dip each pork chop in the crumb mixture and place on prepared baking sheet.
• Spray pork chops with cooking spray.
• Bake at 425 degrees Fahrenheit for 40 to 45 minutes or until pork chops are no longer pink, and internal temperature reaches 160 degrees Fahrenheit.

CREAMY LEMON BASIL PORK CHOPS

Steps:

• In a pan at medium heat heat up your cooking oil and fry the pork chops until crispy around the edges for about 8 minutes each side.
• Take them off the pan and set them aside to start the sauce.
• Add the garlic to the pan and fry for about a minute then add the basil.
• Mix the basil in and add the lemon juice in and the broth.
• Bring to a simmer then add the coconut milk, stirring with a spoon in fast circular motion until the sauce is smooth.
• Bring to a simmer and season with salt, then add the pork chops back into the sauce.
• Simmer for about a minute or until the sauce has thickened to your preference.
• Take it off the heat ready to serve over some mash or with any side of your choice.