How can I make my own lemon pepper seasoning?

You can easily make your own version of lemon pepper. Mix 1 teaspoon pepper, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon zest or grated lemon peel.

How to keep pork chops juicy and not dry out?

The best way to get tender and moist pork chops is start with always buying pork chops on the bone. The bone helps the meat from overcooking. The lemon and the vinegar in the marinade ingredients will help break down the protein in the meat and that tenderizes the pork chops. And most importantly, don't overcook them! Using a meat thermometer and testing the pork chops earlier rather than later. Take the chops off the grill when it registers 145°F. It may be slightly pink, but it will continue to cook as it rests.

How to bake pork chops?

Preheat the oven to 375°F. Spray a baking dish or baking pan with non stick cooking spray. Drain the marinade from the pork. Lightly dab the chops with paper towel to dry the marinade. Place pork chops in single layer in the pan and bake for 20-25 or until a meat thermometer registers 145°F. Remove from oven and let rest for 3 minutes before serving.

Lemon Pepper Pork Chops ⋆ Deb's Daily Dish

Description

Tender pork chops are infused with a lemon pepper marinade. Searing them quickly seals in the juices and they are easily cooked on your indoor grill pan or outdoor BBQ grill.

Ingredients

Units Scale

4 bone-in pork chops, about 3/4"-1" thick
Marinade
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon sugar or sugar substitute *
1/4 cup soy sauce, low sodium
2 tablespoons white vinegar
1-2 tablespoons lemon pepper**

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Instructions

Combine all ingredients for the marinade and mix well.
Place pork chops in a large bowl or plastic zipper bag and pour marinade over chops.
Place in refrigerate for at least 2 hours.

For stovetop method:

Use some non stick spray on a large grill pan or skillet. Preheat the pan or grill over medium heat.
Remove pork chops from marinade, pat dry with paper towel and place on grill. Don't move them and let chops cook for about 3 minutes to get a good sear on them.
Flip the chops and sear on the other side.
Lower temperature to low-medium heat and continue cooking until meat thermometer registers 145°.***
Remove from grill and let rest 5 minutes before serving.

Outdoor Grill

Lightly brush grates with a bit of olive oil. Preheat to 375°F over medium flame.
Drain pork and pat dry.
Place chops on grill grate let brown for about 3 minutes.
Turn pork and let the other side get a good sear.
Reduce flame to low medium if heat is too high.
Continue grilling until pork registers 145°F.

To bake

Preheat oven to 375°F. Spray a baking pan or baking sheet with non-stick baking spray.
Drain the marinade and lightly blot dry the pork chops with paper towel.
Place chops in pan in a single layer and bake for 20-25 minutes or until a meat thermometer registers 145°F.
Let rest for 3 minutes before serving.

Notes

* You can use sugar substitute if you prefer to keep the marinade sugar free.

** Make your own lemon pepper seasoning by combining: 1 teaspoon pepper, garlic powder and lemon zest, 1/2 teaspoon onion powder and salt.

***Remove pork chops from grill when a meat thermometer registers 145°F. They will continue to cook a bit while they rest before serving. As per USDA, pork is safe to eat when it reaches this temperature.

You can store any leftovers in an airtight container in the refrigerator for up to 3 days.