The garlicky pork chops are seared alongside onions and mushrooms, topped with lemon zest and butter and then finished in the covered pan. A squeeze of lemon juice before serving helps to brighten the flavors. It also adds some freshness to balance out all the delicious richness of the dish. And you’ll love how the butter melts all over top of each pork chop and then drips into the pan to help caramelize the mushrooms and onions. They get dark and tender and just crazy delicious! Pork chop recipes are some of my favorites for fast family dinners that don’t need a lot of work!
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion diced small
- 8 oz. package white button mushrooms chopped
- 3 cloves garlic minced
- 4 boneless skinless pork chops, about 1 1/2 inches thick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium lemon zest & juice
- 2 tablespoons unsalted butter divided
- Heat olive oil in a large skillet over medium heat.
- Add onion and mushrooms and saute for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds.
- Move the veggies to the side of the pan.
- Season pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes.
- Zest the lemon and top each pork chop with lemon zest and a 1/2 tablespoon pat of butter.
- Cover the pan and cook for 8-10 minutes, depending on the thickness. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 150.
- Let the pork chops rest for 10 minutes.
- Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top.