Lemon Butter Pork Chops

Name: Lemon Butter Pork Chops (Pan-Seared)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless thin-cut pork chops; 1/2 cup all-purpose flour; 2 tbsp olive oil; 1/4 cup dry white wine; 1 lemon, juiced; 2 tbsp unsalted butter; salt, to taste; freshly ground black pepper, to taste; 1 tbsp fresh parsley, chopped; 1 lemon, sliced for garnish

Lemon butter pork chops are thin-cut, flour-dredged chops pan-seared until golden, then finished with a bright lemon butter sauce. The quick cooking and tangy pan sauce make this an elegant yet simple weeknight dinner.

🌍American 🏷️Pork chops 🏷️Lemon butter sauce 🏷️Pan-seared pork 🏷️Weeknight dinner Quick recipe

🏷️

🏷️Easy dinner

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Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1.5 lbs boneless thin-cut pork chops
1/2 cup all-purpose flour
2 tbsp olive oil
1/4 cup dry white wine
1 lemon, juiced
2 tbsp unsalted butter
salt, to taste
freshly ground black pepper, to taste
1 tbsp fresh parsley, chopped
1 lemon, sliced for garnishoptional

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Instructions

1
Using a meat mallet, pound the pork chops until they are thin and even in thickness.
2
Place flour on a plate and dredge each pork chop, coating both sides lightly. Shake off any excess flour.
3
Heat olive oil in a large skillet over medium-high heat.
4
Carefully place the floured pork chops in the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through.
5
Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Allow the wine to cook and reduce for about a minute.
6
Squeeze the juice of one lemon into the skillet.
7
Add the butter to the pan and swirl until it melts and creates a sauce.
8
Season the pork chops and sauce with salt and freshly ground black pepper to taste.
9
Sprinkle with fresh chopped parsley.
10
Serve immediately, spooning the pan sauce over the pork chops. Garnish with fresh lemon slices if desired.

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Tips & Notes

Pro tips

Pound chops evenly to 1/2-inch thickness so they cook through in 4–5 minutes per side without drying out.
Don't move the chops once they hit the hot oil; let them sear undisturbed for a golden crust before flipping.
Deglaze the pan immediately after removing chops while it's still hot; the wine or broth lifts browned bits that flavor the sauce.
Finish the sauce with cold butter off the heat for a silky, rich consistency that won't break.

Substitutions

All-purpose flour → cornstarch (use 1/4 cup; creates a lighter, crispier crust)
Unsalted butter → ghee or olive oil (works but lacks the rich, creamy finish)
Fresh lemon juice → white wine vinegar or fresh lime juice (adjust to taste; changes flavor profile slightly)
Dry white wine → low-sodium chicken broth or apple juice (maintains sauce acidity and body)

Storage & make-ahead

Store cooked pork chops in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat and prepare fresh pan sauce to avoid sogginess.

Common Questions

How thick should pork chops be for this recipe?

Use boneless thin-cut pork chops (about 1/2 inch thick). If yours are thicker, pound them to 1/2-inch thickness for even, quick cooking.

How do I know when the pork chops are done?

Pork is safely cooked at 145°F (63°C) internal temperature. Check with a meat thermometer at the thickest part; don't rely on color alone.

Can I skip the flour dredge?

Yes, but the flour creates a light golden crust that helps seal in juices and thickens the pan sauce slightly. If skipping, pan-fry without flour but watch timing closely.

What if I don't have dry white wine?

Substitute with chicken broth, apple juice, or more lemon juice. Wine adds acidity and depth, but broth works well for a savory pan sauce.

Can this be made ahead?

Pan-fry the chops ahead and refrigerate. Reheat gently in a skillet over low heat, then add fresh lemon butter sauce just before serving to maintain brightness.