The pan-fried boneless pork chops in this dish taste like lemon and Dijon. I’ve been preparing this quick and simple dinner for a few decades; it gets fantastic ratings on social media. If you’re looking for a quick and delicious stovetop supper of pork chops. It’s here!
Many years ago, I was shown by Janet, a coworker, that she had a pork recipe published in a little black and white recipe “book” made up of paper pamphlets issued by the National Pork Council.
I looked through it and gave a few of the dishes a try; the pan-fried boneless pork chops was the recipe that I found most successful. A couple of times a year, I prepare these boneless pork chops. It tastes very good!
Over the years, I have posted this simple pork chop dish on social media. In particular, my Twiter (Recipe_Realm) has received a ton of positive feedback!
This skillet pork chops can make a delicious family dinner in 20 minutes or less when served with roasted potatoes and/or green beans!
I prepare extra of this lemon Dijon sauce so I can dip my potatoes in it. It’s that delicious. The family loves these pan-seared pork chops. The fact that these are so easy is a bonus! I’m hoping you like these!
What You’ll Need For Pan Fried Pork Chops
- Boneless pork chops
- Lemon pepper seasoning
- Garlic powder
- Butter
- Grainy Dijon mustard
- Worcestershire sauce
How To Make This Pan Fried Pork Chops :
- You may certainly make twice or three times as much sauce to pour over rice or potatoes.
- Pork chop thickness and size will affect the amount of seasoning and cooking time (as they actually do vary substantially). Just be sure to season each pork chop on both sides.
- Chops can also be prepared using bone.
- To help you work quickly, have all of your materials ready to go.
Variations in Pan Fried Pork Chops
- For this dish, use boneless or bone-in pork chips.
- Additionally, you have the option to add fresh herbs like oregano, parsley, or thyme to the sauce.
More Recipes You Might Like
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Lemon Pepper Pan Fried Boneless Pork Chops
Ingredients
- 4 boneless pork chops
- 1 TBS or more Lemon pepper seasoning depends on pork chop size
- 1 teaspoon garlic powder
- 5 TBS butter divided
- 2 TBS grainy Dijon mustard
- 1.5 TBS Worcestershire sauce
Instructions
- Season the pork chops on both sides with garlic powder and lemon pepper.
- Melt 3 TBS of the butter in a nonstick pan (with sides) over medium-high heat.
- Add the chops and cook, turning once, until almost done. Cooking time will vary according on chop size and thickness.
- Take the pan off of the burner, take out the chops, and set them on a foil-covered platter.
- Stir in the Worcestershire, mustard, and two TBS of butter. After whisking everything together, add the chops back to the pan and let it cook for another minute or two.
- Increase everything above by two times if you want more sauce for rice or potatoes (excluding the meat).
Notes
- For this dish, you can use bone-in or boneless pork chops.
Pork tenderloin is another option; just double the sauce to pour over the loin after it’s seared in part of the sauce and baked.