Rarely my husband cooks on his own, but when he does I really enjoy most of what he makes. He always says you must tenderize pork chops before cooking otherwise its just too tough to eat. While I did make the asparagus and the stuffing pictured he did the pork chops and I want to feature his cooking here too. Lemon pepper is that spice that I love on tomatoes or pork. Yes, fresh tomatoes and lemon pepper. Not a bad snack. However, for dinner I can always enjoy some Lemon Pepper Pork Chops.
Pork chops usually cooked pretty fast on the stove. He did cooked them about 10 to 12 minutes each side on a low to medium heat. If they are starting to burn you can always turn the heat down. The idea is for them to be cooked thoroughly which is can be tough when it comes to pork for some people.
He tenderizes the pork chops with a kitchen mallet (hammer with spikes) then adds lemon pepper and salt to the top of the pork chops. He then lightly fries them in about a tablespoon of olive oil. The more you tenderize the pork the softer it should be when served.
I like to cook the side dishes while he is cooking the pork. I generally start about 1o minutes after him. It’s nice because this ends up being an easy 30 minute meal stove to table. With both of us working we reserve meals that take longer to the weekends unless I have free day where I can pop it on earlier.
Do you have any 30 minute dinners you love to make? I’d love some suggestions!
Lemon Pepper Pork Chops
Yield 6 Servings
- 1 tablespoon lemon pepper
- 6 pork chops
- 1 teaspoon salt
- 1 tablespoon olive oil
- Heat pan with olive oil to low to medium heat.
- Tenderize pork chops with kitchen mallet.
- Top with lemon pepper and salt.
- Cooking time depends on thickness of the pork chop. Thicker pork chops we cooked about 10 minutes each side. Thinner chops can be as little as 3 to 5 minutes each side. Check the center for no pink.
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