Best 4 Pan Seared Pork With Potatoes And Lemon Recipes

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Indulge in a symphony of flavors with our Pan-Seared Pork with Potatoes and Lemon recipe, a culinary masterpiece that tantalizes your taste buds with every bite. This delectable dish features tender pork loin seared to perfection, complemented by a medley of golden-roasted potatoes and bright, tangy lemon. The zesty lemon sauce adds a refreshing touch, elevating the savory flavors of the pork and potatoes.

In addition to this tantalizing main course, we also offer a collection of irresistible recipes that cater to diverse tastes and preferences. Satisfy your sweet cravings with our delectable Lemon Blueberry Cake, a burst of citrusy and fruity goodness that melts in your mouth. For a refreshing treat, try our Lemon-Strawberry Smoothie, a delightful blend of tangy lemon, juicy strawberries, and creamy yogurt. And if you're seeking a quick and easy snack, our Lemon-Pepper Popcorn recipe promises a delightful crunch with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED PORK CHOPS



Pan-Seared Pork Chops image

The secret to the juiciest, most flavorful pork chop is a simple brine with just two ingredients: salt and sugar (okay, maple sugar). Once you've brined, a stepped-up weeknight dinner is just a sear, baste, and bake away.

Provided by Naomi Pomeroy

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 10

1 cup Water
1/4 cup kosher salt, plus 2 tsp
3 tablespoons maple sugar, or granulated sugar
1 1/2 pounds ice cubes, or 3 cups cold water
4 bone-in center-cut pork chops, 1 1/2 inches thick, 8?10 oz each
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 tablespoons olive oil
6 tablespoons unsalted butter, room temperature, divided
1 bunch fresh thyme sprigs, divided

Steps:

  • Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat. Stir until dissolved, 5 minutes. Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.)
  • Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. Seal, and chill in the refrigerator 2 hours.
  • Remove pork chops from bag and discard brine. Dry chops well with paper towels. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Season each chop on both sides with salt and pepper.
  • Preheat oven to 400 degrees F. Place a rimmed baking sheet in the oven. Meanwhile, heat a skillet over high heat. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1-2 minutes per side. Repeat with remaining oil and pork chops. Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Turn off heat and add 3 tablespoons butter and a sprig of thyme. Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Repeat with remaining chops and butter.
  • Finish by placing all of the pork chops on the preheated baking sheet and roasting in the oven 3-5 minutes. Chops will be done when they're springy to the touch and the thickest part, near the bone, reaches 120 degrees F.
  • Assembly: Transfer chops to a bed of thyme and tent lightly with foil to rest, 5-7 minutes. Remove tent, discard thyme, and serve.

PAN-ROASTED PORK CHOPS & POTATOES



Pan-Roasted Pork Chops & Potatoes image

An easy marinade gives these chops lots of flavor, the crumb coating packs on crunch and Brussels sprouts add nutrition! -Char Ouellette, Colton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

4 boneless pork loin chops (6 ounces each)
1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided
4 small potatoes (about 1-1/2 pounds)
1/2 pound fresh Brussels sprouts, trimmed and halved
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

  • Place pork chops and 1/2 cup salad dressing in a large bowl; turn to coat. Cover and refrigerate 8 hours or overnight. Refrigerate remaining salad dressing., Preheat oven to 400°. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels sprouts in a 15x10x1-in. baking pan coated with cooking spray. Drizzle vegetables with remaining salad dressing; toss to coat. Roast 20 minutes., Drain pork, discarding marinade. Pat pork dry with paper towels. Stir vegetables; place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145°. Preheat broiler., In a small bowl, combine bread crumbs, parsley, salt and pepper; stir in butter. Top pork with crumb mixture. Broil 4-6 in. from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

Nutrition Facts : Calories 451 calories, Fat 16g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 492mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein. Diabetic Exchanges

PAN-SEARED PORK WITH POTATOES AND LEMON



Pan-Seared Pork with Potatoes and Lemon image

Prepared in one pan, this pork supper comes together as fast as you can slice and dice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 7

2 tablespoons olive oil
1 pound red potatoes, cut into 1/2-inch cubes
Coarse salt and ground pepper
3 scallions, thinly sliced
1 pork tenderloin (about 1 pound)
1 lemon, thinly sliced
1/4 cup fresh cilantro leaves

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup water; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
  • Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
  • In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.

Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 3 g, Protein 27 g

PAN SEARED PORK CHOPS



Pan Seared Pork Chops image

This is a good recipe for a quick pork chop dinner. It is simple yet still delicious. My family loves this recipe with roasted garlic potatoe bites and veggies.

Provided by HappyVal

Categories     Pork

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

4 thick center cut boneless pork chops
4 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper
1 large onion (thinly sliced)
1 tablespoon butter

Steps:

  • Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
  • Season chops and heat a black iron skillet or shallow fry pan.
  • (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
  • (searing will seal in the juices so chops will not dry out).
  • As soon as chops are done remove them and put butter and onions into pan.
  • Cook till onions are done to desired consistency.
  • Enjoy!

Nutrition Facts : Calories 457.1, Fat 29.3, SaturatedFat 8.2, Cholesterol 131.6, Sodium 118.7, Carbohydrate 5.5, Fiber 0.6, Sugar 3.4, Protein 40.4

Tips:

  • To ensure evenly cooked pork, aim for a thickness of 1 to 1.5 inches for the pork chops.
  • Using a well-seasoned cast iron or stainless steel skillet will provide an optimal sear for the pork.
  • When searing the pork, resist the urge to move the chops around in the pan. Leave them undisturbed until a golden crust forms, then flip and cook the other side.
  • To achieve a crispy crust on the potatoes, make sure to pat them dry before tossing them with oil and seasonings.
  • For a more flavorful dish, use a combination of olive oil and butter to sear the pork and potatoes.
  • If you prefer a tangier sauce, add more lemon juice or zest to the pan sauce.
  • Serve the pork and potatoes immediately after cooking, garnished with fresh herbs such as parsley or thyme.

Conclusion:

This pan-seared pork with potatoes and lemon recipe offers a delicious and satisfying meal that's perfect for everyday dinners or special occasions. The tender and juicy pork, crispy potatoes, and zesty lemon sauce come together to create a flavorful dish that's sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to home cooks of all skill levels. So, gather your ingredients, preheat your skillet, and get ready to enjoy a delightful culinary experience!

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