This recipe for pan fried boneless pork chops have a lemon dijon flavor. It is a quick and easy meal that has a bunch of great reviews on social media that I have been making for a couple of decades.
Many years ago, a co-worker, Janet, showed me that she had a pork recipe published in a small National Pork Council black and white paper-pamphlet recipe "book".
After flipping through it, I tried out a few recipes and these Lemon Dijon Pork Chops was the one that stuck with me. I make these a couple times a year, it has so much flavor!
I have shared this easy pork chop recipe on social media over the years. On my TikTok (Colleen's Cooking) especially it has a bunch of rave reviews!
Serve these pan fried boneless pork chops with roasted potatoes and/or green beans and you have a great meal in 20 minutes or less!
This sauce is so good, I make extra just so I can dip my potatoes into it. These 15 Minute Lemon Dijon Pork Chops are a family favorite, it's a perk that they are so simple! I hope you enjoy them!
Ingredients
- Boneless pork chops
- Lemon pepper seasoning
- Garlic powder
- Butter
- Grainy Dijon mustard
- Worcestershire sauce
Tips
- Feel free to double or triple the sauce and use for over potatoes or rice.
- Amount of seasoning and cook time will vary by size and thickness of pork chops (since they really do vary greatly).
- You can use bone in chops as well.
- Have all of your ingredients ready to go so you can move fast.
Dinner recipes to try
- The BEST Pork Bolognese - SO much flavor, one of my favorite meals!
- Air Fried Pork Chops - Another quick and easy pork chop recipe.
- Chicken Italiano - Lots of flavor and an easy recipe.
- Spinach Lasagna Stuffed Chicken Breasts - A family fav!
I hope you enjoy this easy boneless pork chop recipe!
XO - Colleen
Lemon Pepper Pan Fried Boneless Pork Chops
Ingredients
- 4 boneless pork chops
- 1 TBS or more Lemon pepper seasoning (depends on pork chop size)
- 1 teaspoon garlic powder
- 5 TBS butter divided
- 2 TBS grainy Dijon mustard
- 1.5 TBS Worcestershire sauce
Instructions
- Dust both sides of your pork chops with lemon pepper seasoning and garlic powder.
- Heat a nonstick skillet (with sides) to med-high and melt 3 TBS of the butter.
- Add in the chops and cook until almost done (flipping once). Cook time will depend on size and thickness of your chops.
- Remove pan from heat, remove chops and place on a plate tented with foil.
- Add the additional 2 TBS butter, mustard and Worcestershire. Whisk until combined, return chops to pan and to the heat through for 1 minute or so more.
- If you want extra sauce for potatoes or rice, double everything above (except the meat).
Harold Burton says
My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!I really enjoyed going through your blog and I am looking forward to trying more of your recipes. I've been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK... A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.
Ashley Jones says
I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed 😉 The Caprese combo sounds pretty amazing.
Joseph Donahue says
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks.
Colleen says
SO happy to hear it Joseph! Thanks for the stars 🙂
Kelly Hubbard says
What a delicious quick and easy dish. I am always looking for new ways with chicken.
Kelly Hubbard
Colleen says
Great idea! Enjoy!
Ashley Jones says
I have a similar recipe but see several different ingredients. Looks and sounds delicious.
CrazyAsk
Holly Hooper says
I love how you prep food. It is just one of the things I have learned from you. This is going on next week’s menu. I prefer the reds and orange for stuffing, and for some reason I like the horizontal cut. I think it is because of the proportion of filling to pepper. Anyway, thanks again. I really appreciate you.
Holly Hooper
Colleen says
Thanks Holly! I do love showing how easy making this and that can be. Enjoy!!