Lemony, peppery pork chops served with a jammy tomato sauce make for an easy, flavorful midweek meal.
Juicy, zesty lemon pepper pork chops pair perfectly with a jammy hot honey tomato sauce.
These lemon pepper pork chops are what I make when I feel like I need a change of pace. Unlike chicken, pork doesn’t show up on my weekly menu multiple times. Usually I’ll make chops or a pork tenderloin every other week, sometimes just once a month. This recipe is perfect for when I’m tired of chicken, sick of pasta, and did I mention, tired of chicken?
I make this with bone-in pork chops, though boneless would also be good. Thicker is better here, but I make them with chops a little thinner than 1-inch thick, and it’s delicious. It’s just harder to get a good sear on them without overcooking. You can also make this with a pork tenderloin as well.
What you need
- Pork chops: I love bone-in pork chops. I season them with Lawry’s Lemon Pepper seasoning and extra kosher salt.
- Hot honey sauce: I add sliced onions and tomatoes to bake with the pork chops. After I remove the chops, I cook the tomatoes until thick and jammy and add lemon juice, hot honey, parsley, and crushed red pepper. It creates a zingy, sweet, and spicy tomato sauce that smothers the pork chops perfectly.
How to make it
Step 1: Brown the pork chops.
Season the pork chops with kosher salt and lemon pepper and then brown briefly in an ovenproof skillet. If your chops are thin, you may only be able to brown for 1 to 2 minutes total. Don’t worry if you can’t achieve a very hard sear during that time. Better to be lightly seared than overcooked!
Step 2: Sauté the onions and tomatoes.
Remove the pork chops and add the onions and tomatoes to the skillet and sauté until the skins of the tomatoes begin to split.
Step 4: Bake the pork chops.
Add the pork chops on top of the tomatoes and transfer to the oven for 12 to 14 minutes until they reach your desired internal temperature. I recommend removing them once they reach 135ºF to 140ºF. Transfer them to a platter to rest while you finish the sauce.
Step 5: Finish the sauce.
Continue simmering the tomatoes over medium heat, breaking them apart as they bubble on the stovetop. Add the lemon juice, hot honey, minced parsley, and crushed red pepper if desired. Continue simmering until the sauce reduces and thickens. Turn off the heat.
Step 6:
Serve it up. Spoon the tomatoes and onions over the pork chops.
I recommend serving with a simple pearl couscous and your favorite sautéed or air-fried vegetable. As the pork cooks, you can sauté 1 diced onion in olive oil until softened. Add 1 heaping teaspoon of Better than Bouillon Roasted Chicken Base (or 1 crumbled chicken bouillon cube) and 1 cup pearl couscous. Cook for 1 minute. Pour in 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes until the pearl couscous absorbs all the liquid in the pot and becomes tender. Let stand for 5 minutes before serving.
Lemon Pepper Pork Chops
Equipment
Ingredients
Pork chops:
- 4 bone-in pork chops (about 2 pounds total)
- 1½ teaspoons Lawry’s Lemon Pepper Seasoning
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
Tomatoes:
- 1 yellow onion (peeled, halved, and thinly sliced lengthwise)
- 12 ounces cherry tomatoes
- ½ lemon (juiced; yielding about 1½ tablespoons of juice)
- 1 tablespoon hot honey (plus more to taste)
- ¼ cup Italian parsley (loosely packed and minced)
- ½ teaspoon crushed red pepper (optional)
- Kosher salt
- Black pepper
Instructions
Season the pork chops:
- Preheat the oven to 425ºF. Combine 1½ teaspoons lemon pepper and 1 teaspoon kosher salt. Coat the pork chops in the mixture and set aside.
Brown the pork chops:
- Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof skillet over medium heat. Once hot, add the pork chops and cook without moving for 2 to 3 minutes until browned. Flip and cook 1 minute more. Transfer to a plate.
Sauté the onions:
- Add the sliced onions and cherry tomatoes to the skillet with another drizzle of extra virgin olive oil if needed. Season with salt and pepper. Sauté for 5 minutes or until the skins of the tomatoes just begin to split.
Bake the pork chops:
- Arrange the pork chops on top of the onions and tomatoes and transfer to the oven for 12–14 minutes or until the pork chops reach your desired internal temperature. Baking time will vary depending on the thickness of your pork chops. I recommend an internal temperature of 135º–140ºF. Remove from the oven.
Finish the tomatoes and onions:
- Using tongs, transfer the pork chops to a serving platter and tent with foil. Return the heat on the tomatoes and onions to medium.
- Mash the tomatoes lightly to break them apart. Add the lemon juice, hot honey, and minced parsley. Add crushed red pepper, if desired. Stir to combine. Simmer for 5 to 7 minutes until the sauce thickens. Taste and add salt and pepper or more hot honey to taste. Turn off the heat.
To serve:
- Spoon the tomatoes over the pork chops and serve with your favorite sides. Enjoy!
