Lemon Glazed Pork Chops 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

LEMON-GLAZED PORK CHOPS



Lemon-Glazed Pork Chops image

This quick & easy recipe comes from the 1966 Quick & Easy Dinners cookbook by the editors of Sunset Magazine. When serving these chops, I like using the reserved half of the glaze over brown rice & peas!

Provided by Sydney Mike

Categories     Lemon

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 pork chops
1/4 teaspoon lemon pepper, to taste
1 lemon, sliced thin
2 tablespoons honey mustard
1 teaspoon lemon zest, minced
2 tablespoons lemon juice
1 cup brown sugar, firmly packed

Steps:

  • Preheat broiler.
  • FOR THE GLAZE ~ In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.
  • FOR THE CHOPS ~ Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.
  • Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.
  • Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.
  • Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

Nutrition Facts : Calories 799.6, Fat 19.6, SaturatedFat 6.1, Cholesterol 137.3, Sodium 276, Carbohydrate 116.2, Fiber 1.1, Sugar 110.6, Protein 41.9

GLAZED PORK LOIN CHOP



Glazed Pork Loin Chop image

Provided by Food Network

Categories     main-dish

Time 9h40m

Yield 4 servings

Number Of Ingredients 26

2/3 cup light brown sugar
1/4 cup seasoning salt
2 tablespoons chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 whole pork loin chop, excess fat removed
1/4 cup olive oil
1/4 cup minced fresh garlic
4 to 8 rib pork loin
2 cups Mushroom Ragout Sauce, recipe follows
2 cups mashed potatoes (your favorite recipe)
2 tablespoons candied pecans
1 tablespoon blue cheese crumbles, for garnish
1 teaspoon chopped fresh mint leaves, for garnish
2 tablespoons diced pancetta
1 tablespoon olive oil
1/4 cup julienned yellow onions
1/2 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon lemon zest
1/4-pound portobello mushrooms, chopped
1/4-pound oyster mushrooms, torn by hand
1/2 teaspoon Worcestershire sauce
1 cup chicken demi-glace
1/2 teaspoon chopped fresh rosemary leaves
1 tablespoon diced Roma tomatoes
1 tablespoon whole butter

Steps:

  • Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
  • Preheat the oven to 300 degrees F.
  • Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
  • While pork is roasting, make Mushroom Ragout Sauce.
  • When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
  • Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.

HONEY-GLAZED PORK CHOPS



Honey-Glazed Pork Chops image

I tried this honey-glazed pork chop recipe and my family loved it. It was a nice change from fried and regular baked chops. It's a new family favorite.

Provided by missdap

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 4

Number Of Ingredients 5

1 serving nonstick cooking spray
4 bone-in pork loin chops
1 pinch salt and ground black pepper to taste
2 tablespoons packed brown sugar
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Season pork chops with salt and pepper.
  • Coat a skillet with cooking spray and heat over medium heat. Add chops to the hot skillet and cook until browned, about 5 minutes per side.
  • While the chops are browning, combine brown sugar and honey in a microwave-safe bowl. Microwave on high until brown sugar has softened or melted, about 20 seconds. Stir to combine.
  • Transfer browned chops to the prepared baking dish and spoon 1/2 of the honey glaze evenly over top.
  • Bake, uncovered, in the preheated oven for 15 minutes. Remove from the oven, turn over, and spread the remaining honey glaze over top. Bake until no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 214.4 calories, Carbohydrate 15.3 g, Cholesterol 65 mg, Fat 5.6 g, Protein 24.9 g, SaturatedFat 1.9 g, Sodium 81.7 mg, Sugar 15.2 g

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS



Simple but Awesome Lemon Pepper Pork Chops image

This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat.

Provided by Matthew Jordan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 50m

Yield 4

Number Of Ingredients 5

4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 1.4 g, Cholesterol 98 mg, Fat 56.3 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 20.6 g, Sodium 586.7 mg, Sugar 0.7 g

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

LEMON-HONEY PORK CHOPS



Lemon-Honey Pork Chops image

A citrus twist of lemon and quick microwave cooking make this a honey of a pork chop recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 32m

Number Of Ingredients 12

2 pork loin chops, 1/2 inch thick (1/2 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
2 tablespoons honey
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon parsley flakes
1 small garlic clove, finely chopped
1 teaspoon cornstarch
1 tablespoon cold water
2 thin slices lemon

Steps:

  • Arrange pork chops, narrow ends toward center, in square microwavable dish, 8x8x2 inches. Sprinkle with salt and pepper. Mix 2 tablespoons water, the honey, lemon peel, lemon juice, parsley and garlic; pour over pork.
  • Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on Medium (50%) 5 minutes; rotate dish 1/4 turn. Microwave 12 to 15 minutes longer, rotating casserole 1/4 turn every 3 minutes, until slightly pink when cut near bone. Remove pork to warm plates.
  • 3. Mix cornstarch and 1 tablespoon water; stir into mixture in dish. Cover tightly and microwave on High 1 to 2 minutes or until mixture thickens and boils. Spoon sauce over pork. Garnish with lemon slices.

LEMON GLAZED PORK CHOPS



Lemon Glazed Pork Chops image

Make and share this Lemon Glazed Pork Chops recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

4 pork shoulder chops
1/4 cup brown sugar
1/4 cup lemon juice
2 tablespoons butter
1 teaspoon prepared yellow mustard

Steps:

  • Place pork chops in a casserole dish just big enough to hold them in a single layer.
  • Combine sugar, lemon juice, butter, and mustard.
  • Heat in the microwave until butter is melted.
  • This takes about 40 seconds in mine.
  • Pour sugar mixture over chops.
  • Cover, and bake in a preheated 375F oven for 45 minutes.
  • Uncover and continue baking for a further 15-20 minutes, basting often, until chops are fork-tender and liquid is reduced.

CITRUS-GLAZED PORK CHOPS WITH GINGERY BOK CHOY



Citrus-Glazed Pork Chops With Gingery Bok Choy image

Rich pork makes a perfect companion to tart oranges in this tasty weeknight meal. The bold, bright, citrusy sauce demands a robust cut of meat, so pick well-marbled, thick-cut pork chops with a nice fat cap. A dry rub of brown sugar creates a caramelized layer that lends depth to the pan sauce, and the gingery bok choy adds a delightful bit of freshness. This is quite a meal on its own, but you can steam some brown or white rice for a starchy side. Slice the pork to serve, and drizzle the pan sauce over everything.

Provided by Yewande Komolafe

Categories     dinner, weekday, meat, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 (2-inch) piece fresh ginger, peeled and grated
2 tablespoons rice vinegar
Kosher salt and black pepper
1 pound large or baby bok choy
2 tablespoons neutral oil, like canola or grapeseed, plus more as needed
3 (1 1/2-inch-thick) bone-in pork loin chops (about 2 1/2 pounds)
1 1/2 tablespoons light brown sugar
1 whole orange, cut in half crosswise, seeds removed, plus 3/4 cup fresh orange juice
4 shallots, peeled and quartered
4 garlic cloves, smashed

Steps:

  • In a medium bowl, combine the ginger and rice vinegar. Season with salt and pepper. Set aside.
  • Trim the bok choy and cut into 3- to 4-inch pieces, if large, or cut down the middle lengthwise, if using baby bok choy. Heat 1 tablespoon oil in a large (12-inch) skillet over medium-high heat. Working in batches, add the bok choy to the pan, cut-side down, if using baby bok choy, and sear on one side until golden brown, 3 to 4 minutes. Add additional oil, if necessary. Flip to cook on the other side until just tender, about 1 minute. Transfer bok choy to the ginger marinade and toss to coat. Season to taste with salt and pepper and set aside.
  • Rub both sides of the pork chops with the brown sugar and season generously with salt. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Arrange chops and orange halves in the skillet, cut-side down. Sear one side of the pork (without moving it) until deep brown, 5 to 6 minutes. Flip the pork but leave the orange undisturbed. Cook on medium-low until the pork is browned on both sides and the orange halves are charred, 4 to 5 minutes. Move the orange to a serving platter and the pork to a plate.
  • Add the shallots and garlic to skillet and cook until softened and starting to brown, about 3 minutes. Add all the pork chops and any accumulated juices back to the pan, overlapping if necessary. Add the orange juice and 1/4 cup water. Bring the liquid to a simmer, swirling the pan to release any bits stuck to the bottom. Cover and cook for 3 minutes, then uncover and cook until the pork is cooked through, 6 to 8 minutes. Transfer the cooked chops to a board and allow the sauce to continue cooking until reduced and sticky, 2 to 3 minutes. Remove from heat.
  • Transfer the bok choy to the serving platter. Slice the pork and transfer to the platter along with any accumulated juices from the meat. Spoon the pan sauce and squeeze the caramelized orange halves over the top.

LEMON PORK CHOPS



Lemon Pork Chops image

These chops can simmer all day on low and be super-tender by dinnertime. I serve them with a crisp salad and macaroni and cheese as a side dish. -Barbara De Frang, Hazen, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h5m

Yield 4 servings.

Number Of Ingredients 7

4 bone-in pork chops (7 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
1/4 cup packed brown sugar
1/4 cup ketchup

Steps:

  • Place the pork chops in a 3-qt. slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup., Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 290 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 31g protein.

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From tastykitchen.com


GRILLED DOUBLE CUT RIBEYE PORK CHOPS WITH ROSEMARY, HONEY, AND …
2015-05-21 Brine the chops, prepare the glaze: Stir the water, salt, and brown sugar until the salt dissolves, then pour over the ribeye pork chops. Brine the chops in the refrigerator for at least one hour, and up to eight hours. Right before lighting the grill, stir the glaze ingredients in a small bowl until smooth. (I use a Pyrex 2 cup measuring cup ...
From dadcooksdinner.com


HOMEPAGE - A SIMPLE TWEAK
As a mother of five beautiful children, a great portion of my time comprises being in the kitchen. In the summer of 2016, the idea for A Simple Tweak was born. Here at A Simple Tweak, I’ll share easy recipes that will provide relief to everyone from: “The always on the move Multi-Tasker Mom” to “The Overloaded Single Dad” and even ...
From asimpletweak.com


JUICY OVEN-BAKED PORK CHOPS WITH GARLIC, LEMON, AND HERBS
2020-05-12 Preheat your oven to 375 degrees F and place an oven rack in the center. Pat the pork chops dry with a paper towel and season evenly on all sides with the kosher salt (1 teaspoon) and black pepper (1/2 teaspoon). Heat an oven-safe skillet on high or medium-high heat, depending on your burners, until very hot.
From bowlofdelicious.com


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Top Asked Questions

How to cook pork chops with lemon juice?
Trim any fat from the pork chops. Place the pork chops and garlic in a large bowl. In a small bowl, stir together the salt, pepper, paprika, oregano, thyme and parsley. Sprinkle the salt mixture over the pork chops and garlic, and turn to coat. Squeeze the lemon juice over the pork chops. Let rest for 15 minutes.
How to cook pork chops in a pan?
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.
How do you cook pork chops in vinegar?
Directions. In a large nonstick skillet, brown pork chops over medium heat, about 2 minutes per side. Mix 1/3 cup vinegar, soy sauce and garlic; pour over chops. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 7-9 minutes. Mix cornstarch and remaining vinegar until smooth; stir into pan.
How to cook pork tenderloin with lemon and garlic?
You only need one pan to cook Everyday Food's recipe for sauteed pork tenderloin with lemon and garlic. Read the full recipe after the video. 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.

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