Menu

Lemon Pepper Pork Chops

  • Lemon Pepper Pork Chops_01
  • Lemon Pepper Pork Chops_02
  • Lemon Pepper Pork Chops_03
  • Lemon Pepper Pork Chops_04
  • Details
  • Related Items

Recipes posted a year ago:

The other night, I was looking for a quick weeknight recipe to take advantage of the warmer weather we are finally starting to experience here in the Pacific Northwest.  Rather than fall back on the standby of using a pre-mixed herb blend from the spice drawer, I decided to try something using fresh ingredients instead.  The resulting lemon pepper marinade was great with pork chops, and would be equally tasty with chicken or fresh shrimp and scallops.

Gather Up:

  • 3 medium bone-in pork chops – about 1-1/2 lbs
  • 1 clove garlic, peeled and pressed
  • zest and juice of one lemon
  • 1/2 tsp ground mustard
  • 1 tsp coarse ground black pepper
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil

Combine everything (but the meat) in a small prep bowl.  Whisk to combine fully – it should be a little thick with all that lemon zest in there.

Spread the mixture all over the meat.  Cover with foil or plastic wrap and get the grill warming up to medium-high heat (about 350 to 400 degrees, indirect).  You can also bake these if using chicken or pork (or sauté if using shrimp).

Once the grill is warmed up, cook the chops for about 25 minutes, turning once, or until they just read 145 degrees with a quick-read thermometer.  If you’re using chicken, let it go to about 160 degrees, and for shrimp you just want them to be hot and opaque the whole way through (only about five to ten minutes).  Let them rest for a few minutes tented with foil, then serve.

Lemon Pepper Pork Chops
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 3-4
Ingredients
  • 3 medium bone-in pork chops - about 1-1/2 lbs
  • 1 clove garlic, peeled and pressed
  • zest and juice of one lemon
  • ½ tsp ground mustard
  • 1 tsp coarse ground black pepper
  • ½ tsp sea salt
  • 1 tbsp extra virgin olive oil
Instructions
  1. Combine everything (but the meat) in a small prep bowl and whisk to combine fully – it should be a little thick with all that lemon zest in there.
  2. Spread the mixture all over the meat. Cover with foil or plastic wrap and get the grill warming up to medium-high heat (about 350 to 400 degrees, indirect).
  3. Once the grill is warmed up, cook the chops for about 25 minutes, turning once, or until they just read 145 degrees with a quick-read thermometer.
  4. Let them rest for a few minutes tented with foil, then serve.
Notes
This recipe would be equally good with chicken or shrimp in place of the pork. You can also bake the pork or chicken, or saute the shrimp, in place of grilling. Adjust cooking time and temperature as appropriate for the meat, of course.

 

Orange Hazelnut Salad with Red Wine Vinaigrette

This is a tasty and easy salad to throw together for just about any meal.  The sweetness of the mandarin oranges blends perfectly with the bite of red wine vinegar in the dressing, while roughly chopped …

RedEye Sauce

Recipes posted a year ago: Butternut and Endive Pork Steaks This sauce was inspired by a recipe I saw recently for RedEye gravy – something I had never had myself but sounded tasty.  Use this …

DSCN1872_resize

Grilled Salmon with Coconut Dijon Sauce

Grilled Salmon with Coconut Dijon Sauce   Print Prep time 10 mins Cook time 20 mins Total time 30 mins   Author: Purely Primal Serves: 6 Ingredients 1 to 2 wild-caught salmon fillets, about 1-1/2 …

Sesame Orange Pork Loin

Today’s recipe is an easy pork roast that takes almost no effort to prep and only about an hour to cook.  You do need to marinade for a little while, but that can be done …

ThermoWorks Thermapen

Here’s a gadget that has only been in our kitchen for a few months now, but has already proven itself worthy of our “doesn’t suck” stamp of approval.  Ever since getting my pellet grill last …