Lemon Butter Pork Chops Recipe (10 Minutes, 5 Ingredients) by Donna John

Ready for more pork? Yep, more thin-cut pork chop recipes. But how can you resist an ingredient that's so flavorful, versatile, inexpensive and that cooks so quickly? Apparently, I can't. This pork chop recipe has just five simple ingredients – pork chops, lemon, olive oil,  parsley flakes and butter – and cooks in minutes. It is a quick and easy weeknight dinner. 

Start by seasoning the pork chops with salt and pepper, olive oil, fresh lemon juice and parsley flakes. If you have time to let them sit and soak up the flavors (and come to room temperature), do it. If not, you can cook the pork chops right away. Because there's olive oil already on the chops, you don't need to add anymore to the nonstick pan. Cook the pork chops until golden on one side, then flip them over. Season the other side with salt, pepper and fresh lemon juice. For more richness, you can throw in a little butter. Continue to cook for a few more minutes or until chops are cooked through. Done.

Serve these quick pork chops for dinner with your favorite side dishes. I served mine with steamed broccoli and skillet crispy smashed potatoes.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4

Ingredients

• 4 thin-cut bone-in pork chops
• olive oil
• 1 lemon, cut in half
• parsley flakes
• 1 teaspoon clarified butter or regular butter

Recipe Notes

• You could use any dried or fresh herb in place of the parsley flakes.

• You could use boneless pork chops. I prefer bone-in because they tend to be juicer and have more flavor.

Here's how to make it: 

1. Put the pork chops on a plate. Season with salt and black pepper, drizzle with olive oil, squeeze half a lemon over them and sprinkle with parsley flakes.
   
2. Put the pork chops seasoned side down into a nonstick skillet. Season the top with salt and pepper, a little olive oil and parsley flakes. Cook until golden on the bottom, about 2 to 3 minutes. Flip the pork chops over. Add the clarified butter and squeeze the other half of the lemon over the chops. Continue to cook until cooked through, about 2 minutes more.
   
   
   

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