Lemon Pepper Pork Chops

There’s something so satisfying about a perfectly cooked lemon pepper pork chop.

Juicy, tender, and full of zesty flavour, they make a brilliant weeknight dinner that feels a little bit special without any extra fuss. With a buttery pan sauce to spoon over the top and simple sides like roasted potatoes and green beans, this is one of those meals that always earns a repeat on the menu.

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Lemon Pepper Pork Chops

Ingredients:

4 boneless pork chops (about 2 cm thick)

1 Tbsp Avohaven Lemon Pepper Seasoning (or your favourite lemon pepper)

1 tsp garlic powder

4 Tbsp butter

1 ½ Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

Instructions:

Pat your pork chops dry with a paper towel. Sprinkle both sides with the lemon pepper seasoning and garlic powder, pressing it in gently so it sticks.

Heat 2 tablespoons of butter in a large frying pan over medium heat. Add the pork chops and cook for 2–3 minutes per side if they’re on the thinner side, or 4–5 minutes per side if thicker. The meat should be golden on the outside and just cooked through. Remove the chops from the pan, cover loosely with foil, and set aside.

Into the same pan, add the remaining 2 tablespoons of butter along with the Dijon mustard and Worcestershire sauce. Stir with a wooden spoon, scraping up any tasty browned bits from the pan, until the sauce comes together and looks glossy.

Return the chops to the pan for about a minute, turning to coat them in the sauce. Plate up the pork, spoon over any extra sauce, and serve hot with your choice of sides.

These chops are versatile and go well with all sorts of sides. For a balanced and colourful plate, try serving them with:

• Crispy roasted potatoes

• Steamed green beans

• Roasted kūmara

• A fresh garden salad

• Creamy mashed potatoes with seasonal veg