Lemon Pepper Pan Fried Boneless Pork Chops
In less than 20 minutes, prepare these pan-fried boneless pork chops with lemon pepper. A ton of flavor!
Yield: 4
Materials
- 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.