Mom's Best Recipes
Recipe

Decadent Citrus Pork Chops

Juicy seared pork chops with crisp edges and a buttery lemon orange pan sauce with garlic and herbs. Weeknight friendly, dinner party worthy, and absolutely built for spooning over everything.

Author By Matt Campbell
4.9
A real photograph of two golden seared pork chops in a skillet, spooned with glossy citrus pan sauce and scattered with chopped parsley
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If you have ever bitten into a pork chop and thought, why is this so dry, welcome. This is the fix. We are going for a hard, confident sear, then finishing with a pan sauce that tastes like you planned the whole evening: lemon and orange for brightness, a little honey to round it out, and butter at the end because we are not here to be shy.

These pork chops are decadent but not heavy. The citrus keeps everything awake, the garlic and herbs keep it cozy, and the sauce is the kind of thing you will drag a piece of bread through when nobody is looking. I encourage that behavior.

A real photograph of a cutting board with a lemon and an orange being zested, with small bowls of fresh citrus juice nearby

Why It Works

  • Quick brine equals juicy chops. A short salt brine helps the meat hold onto moisture and seasons it all the way through.
  • High heat builds the good crust. A proper preheated skillet gives you crisp edges without overcooking the center.
  • Pan sauce uses the browned bits. Citrus, broth, and a splash of vinegar lift all that flavor off the pan and turn it into a glossy sauce.
  • Butter at the end makes it taste restaurant-style. Off heat, it emulsifies into a silky sauce instead of turning greasy.

Pairs Well With

  • A real photograph of creamy mashed potatoes topped with melted butter and chopped chives

    Garlic mashed potatoes

  • A real photograph of roasted broccoli florets on a sheet pan with charred edges and lemon wedges

    Roasted broccoli with lemon

  • A real photograph of fluffy rice pilaf in a bowl with parsley and toasted almonds

    Buttery rice pilaf

  • A real photograph of an arugula salad with shaved parmesan and citrus segments in a white bowl

    Simple arugula salad

Storage Tips

Refrigerate: Store pork chops and sauce in an airtight container for up to 3 to 4 days. If you can, keep the sauce separate so the crust stays a little more intact.

Reheat gently: The goal is warm, not punished. Reheat chops in a covered skillet over low heat with a splash of broth or water, or in the microwave at 50 percent power in short bursts. Warm the sauce separately and spoon it over at the end.

Freeze: You can freeze cooked pork chops for up to 2 months. Wrap well. The sauce can be frozen too, but it may split slightly when reheated. Whisk over low heat and add a tiny knob of butter to bring it back.

Leftover move: Slice the pork thin, toss with warm rice, drizzle with extra sauce, and add a handful of arugula. It is basically a self-made restaurant bowl.

Common Questions

What kind of pork chops are best for this recipe?

Thick, bone-in rib chops are the most forgiving and stay juicy. Aim for 1 to 1 1/2 inches thick. Boneless works too, just watch the cook time closely because they can go from perfect to dry fast.

Do I have to brine?

You do not have to, but it is the easiest win in this whole recipe. Even 20 to 30 minutes in salted water noticeably improves juiciness and seasoning.

How long is too long? For chops this size, keep it under 1 hour so they do not start tasting overly salty or getting a little hammy.

Can I use bottled citrus juice?

Fresh tastes brighter and cleaner, especially in a pan sauce. If bottled is what you have, use it, but add a bit of fresh zest if possible to wake it up.

How do I know when the pork is done?

Use a thermometer if you can. Pull the chops at 140 to 145°F, then rest. You are aiming for about 145°F after resting for that sweet spot of safe and juicy. A slight blush is fine and keeps them tender.

My sauce tastes too sharp. How do I fix it?

Whisk in another small piece of butter, or add 1/2 teaspoon honey at a time until it balances. You can also add a splash more broth to mellow it.

I started making versions of this when I was trying to prove to myself that pork chops could be exciting without turning dinner into a project. The first time I nailed it, the kitchen smelled like browned butter and citrus peel, and I remember thinking, this is the vibe. It is bright, a little fancy, but still the kind of meal you can cook in sweatpants. Now it is my go-to when I want something that feels special, but I also want to be done doing dishes before my show gets good.