Lemon Garlic Pork Chops are a fast, flavorful dinner featuring a buttery lemon-garlic sauce brushed on after grilling. This simple recipe turns everyday pork chops into a dish that’s perfect for weeknights yet impressive enough for guests.
If you’re ready to swap boring pork chops for something bright and savory, boneless pork chops grill quickly and pair beautifully with the lemon-garlic butter. This is one of our favorite easy dinners for busy evenings.
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Ingredients for Lemon Garlic Pork Chops:
Ingredients for Lemon Garlic Pork Chops:
- Boneless pork chops
- Butter
- Grated Parmesan cheese
- Garlic
- Lemon (zest and juice)
- Dijon mustard
- Honey
- Salt, black pepper, and a pinch of chili flakes
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How to Grill Lemon Garlic Pork Chops:
- Prepare your grill for indirect heat and bring the cooking area to about 300°F. Adding oak or hickory wood provides a pleasant smoke flavor.
- Pat the pork chops dry and season lightly with kosher salt and black pepper if desired.
- Place the chops over indirect heat with the lid closed and cook about 10 minutes. Flip and continue cooking until the internal temperature reaches 145°F, measured with a digital thermometer.
- Remove the chops from the grill and tent loosely with foil to rest while you make the sauce.
- While the meat rests, melt 1/4 cup butter in a small skillet over low heat. Add 2 minced garlic cloves and cook gently for 2–3 minutes, being careful not to brown the garlic.
- Remove the pan from heat and add lemon zest from one lemon and about 1 tablespoon lemon juice. Whisk in 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1/4 cup grated Parmesan.
- Season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of chili flakes. Return to the burner and warm the sauce 2–3 minutes to meld the flavors.
- Brush the warm lemon-garlic butter over both sides of the rested pork chops.
- Garnish with fresh parsley and lemon slices if you like, and serve immediately.
These pork chops pair well with simple sides like grilled corn on the cob, a crisp green salad, or creamy garlic mashed potatoes for a satisfying meal everyone will enjoy.
How to Store and Reheat:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork chops and warm them in a skillet with 2 tablespoons of butter or olive oil over medium heat, covered, for about 4–6 minutes, stirring occasionally, until heated through.
Leftover pork chops also make a great addition to dishes like creamy lemon-garlic pasta or a warm grain bowl.
This is one of the easiest pork chop recipes we’ve tried. The lemon-garlic-Parmesan sauce adds bright, savory flavor to tender, juicy chops—definitely worth making this week.
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Lemon Garlic Pork Chops
Ingredients
- 5 boneless pork chops
- ¼ cup butter
- ¼ cup grated Parmesan cheese
- 1 tablespoon lemon juice plus zest from whole lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 large garlic cloves minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- pinch chili flakes
- fresh lemon slices and fresh parsley for garnish optional
Instructions
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Prepare a grill fire to 300°F with oak or hickory for smoke flavor.
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Cook pork chops over indirect heat with the lid closed for 10 minutes. Flip and cook until internal temperature reaches 145°F with a digital thermometer.
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Remove chops from the grill and cover loosely with foil while you prepare the sauce.
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Melt butter in a saucepan with minced garlic and cook over low heat about 3 minutes.
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Remove from heat, add lemon zest, lemon juice, honey, Dijon mustard, Parmesan, salt, pepper, and chili flakes.
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Return to the burner and cook 2–3 minutes to meld flavors.
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Brush the sauce over both sides of the pork chops.
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Garnish with lemon slices and chopped parsley if desired. Serve immediately.