Lemon Pepper Pork Chops

Lemon Pepper Pork Chops: Spring Recipes with Lemon!

Published On May 21, 2013 | By Christa Schueler | Food, Recipes

It’s the week of spring recipes with lemon! Yesterday, we had a delicious Poppy Bread with a Lemon Glaze recipe from Wendy’s Hat and today we’re serving up Lemon Pepper Pork Chops from the Organized Cook.  Best served with rice and veggies, the Organized Cook dishes up her lemon pepper pork chops with rice pilaf and a vegetable saute.  Perfect for a springtime dinner, this recipe is super easy to make and will make you a lemon fan for life!

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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Ingredients

    • 1. pork loin chops- 2 lbs (1 chop per person)
    • 2. lemon- 1, sliced in half
    • 3. whole grain rice- 1 cup
    • 4. zucchini – (1) sliced into ¼ inch slices
    • 5. squash – (1) sliced into ¼ inch slices
    • 6. carrots – either 2 whole carrots shredded or 1 cup of prepared shredded carrots
For Marinade:
    • 7. olive oil- 1/4 cup
    • 8. lemon pepper- 1 tablespoon
    • 9. salt- 1 teaspoon
For Rice:
    • 10. almond slivers- 2 oz.
    • 11. olive oil- 2 tablespoons
    • 12. lemon juice- 1 teaspoon
    • 13. garlic salt- 2 teaspoons
For Veggies:
  • 14. olive oil- 1 tablespoon
  • 15. butter- 1 tablespoon
  • 16. minced garlic- 1 teaspoon
  • 17. salt- a pinch
  • 18. dried parsley (or fresh)- 1 teaspoon
Lemon Pepper Pork Chops

Lemon Pepper Pork Chops from the Organized Cook

 

Instructions

    1. For best results marinate chops ahead of time, 2-3 hours to overnight
To Marinate:
    1. Mix together olive oil, zest and juice from lemon
    2. Season each pork chops with lemon pepper and salt, then place in shallow baking dish or large zip lock baggie
    3. Pour marinade over pork chops to coat evenly
    4. Store in refrigerator to marinate

Dinner Time:

Pork Chops
    1. Start the rice before cooking pork chops
    2. Pork chops can be grilled outdoors, or inside on indoor grill or broiled in oven until cooked thoroughly, approximately 7 minutes depending on thickness
Rice
    1. Bring 1 cup rice and 2 cups water to boil in large saucepan (or use rice steamer)
    2. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
    3. Add to remaining cooked rice: almonds, olive oil, lemon juice and salt
    4. Toss
Veggies
  1. Heat olive oil, butter and garlic in sauté pan
  2. Add zucchini, squash and carrots and sauté until tender (I like to cook until zucchini begins to brown), approximately 4 minutes
  3. Season with salt and parsley

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

One Response to Lemon Pepper Pork Chops: Spring Recipes with Lemon!

  1. Pingback: Lemon Pasta: Spring Recipes with Lemon! - Recess

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