Simple But Awesome Lemon Pepper Pork Chops Recipe -
Simple But Awesome Lemon Pepper Pork Chops Recipe
  • READY IN 50 mins

Simple But Awesome Lemon Pepper Pork Chops

Recipe by  

"This serves four, but is easily expandable. Very simple and makes the most tender pork chops you will ever eat."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
  3. Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2007

I put olive oil in the bottom of a glass casserole dish just to coat, then arranged the chops in the dish. I dotted the chops with a little butter, added the seasonings (including a little garlic salt) and sealed the dish with foil before baking. Tender, easy, and good!

Most Helpful Critical Review
Mar 01, 2007

BEWARE: put the tinfoil wrapped pork in a baking dish! The recipe didn't say to do so. I put them on my oven rack, the oil leaked out and started a fire in my oven that smoked up the entire house.

Nov 21, 2006

This recipe was great!!! I did all the steps but added a few extra things: 2 tsp of Worcestershire sauce instead of 1, salt/pepper & seasoning salt, and I added freshly minced garlic to the top of all the chops. That with everything else...Mmmm delicious!

May 16, 2007

I liked this recipe! I was concerned about the amount of olive oil and butter for each chop since I was using boneless chops, so I halved the amount of olive oil and butter for each foil wrapped chop. They still turned out tender and delicious. Thanks!

Feb 05, 2008

This was very good. I made it using the exact ingredients and cooking instructions, except I browned the chops first. I cook on 350 for 30 minutes, then lowered to 200 for 15 minutes, because I was afraid of overcooking them. They came out very moist, almost too moist, and the bottoms had a nice thin brown crust from the butter and oil. Yum! My kids ate it up quickly, my husband and I thought it was good as well, but were a little thrown off with how tender they were. They almost had a tender fish consistency, which is why I am rating it 4 stars. I will definitely cook these again, experiment with seasonings, and cook them in the oven for less time.

Aug 14, 2007

This recipe was simple & tasty. For 8 thin cut chops, after seasoning them I put 4 T of olive oil in a glass pan & rubbed the pc's in it. Then in the same pan put 2T of melted butter mixed w/worcestershire sauce & a bit of garlic, again rubbed the pc in this mixture. Then baked covered in the same pan. Made lots of juice, didn't dry out at all, perhaps even less oil could be used. The pork chops cooked in less time maybe 20 min and were very flavorful.

Nov 21, 2006

Easy and simple recipe! Make sure to put the wrapped chops in a baking dish to catch the leaking oil. I halved the oil and butter--next time I will 1/4 the amount. You just don't need nearly as much as the recipe calls for. Flavor was good...I used soy instead of worchestershire like some of the other reviews suggested. I also baked at 350, but I found they needed 45 min at this temp not 35 min. I think the lower temp helps keep the chops tender. I will use this recipe again next time I'm in a rush and need something simple.

Dec 04, 2003

I let the pork chops marinate in some lemon pepper and worchester sauce for a few hours before baking. I added some more lemon pepper and w. sauce before baking and they turned out GREAT!


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  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 56.3 g
  • 87%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 587 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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