Lemon Pepper Pork Chop Piccata with Roasted Lemon


1½ tsp. Healthy Solutions Lemon Pepper Scallops spice blend 
½ tsp. Healthy Solutions Garlic Lovers spice blend
2 tbsp. flour
2 8-9 oz bone in pork loin chops
1 tbsp. oil (such as grapeseed or canola)
1½ tbsp. unsalted butter, divided
1 lemon, cut in half crosswise
2 tbsp minced shallots or onions
2 cloves garlic, minced
½ cup dry white wine
¼ cup fresh lemon juice
Zest from 1 lemon
1½ tbsp. drained capers
½ cup lower sodium chicken stock
Chopped fresh parsley, for garnish
Thin lemon slices, for garnish


Preheat oven to 375℉. In small bowl, mix together Healthy Solutions Lemon Pepper Scallops and Healthy Solutions Garlic Lovers. Evenly season both sides of the pork chops with 1¼ teaspoons of the seasoning mix, pressing to adhere. Add flour to remaining seasoning mix and lightly coat chops in seasoned flour, shaking off any excess. 

Heat oven-proof skillet over medium high heat and add ½ tbsp. butter and 1 tbsp. oil. When hot, add chops and the lemon (cut sides of lemon down). Cook chops and lemon 4 minutes; remove lemon and reserve (if lemon is not roasted enough let it roast a couple minutes longer if desired) then flip chops and cook pork 4 minutes more.

Place skillet in oven and cook pork to 150℉ (or to your liking), about another 4-5 minutes. Remove pork chops, tent and keep warm.

Put skillet back on stove over medium heat and add ½ tbsp. butter. When hot, add in shallots and sauté 2 minutes. Add in garlic and cook 1 minute longer.

Turn heat to high and add wine; cook, stirring frequently, until reduced by one half, about 2-3 minutes.

Add in lemon juice, zest, capers, and chicken stock. Continue to cook on high, reducing sauce until slightly thick, about 3-4 minutes.

Remove from heat and add in remaining ½ tablespoon butter in small pieces, whisking after each addition, to thicken sauce slightly.

Garnish chops with sauce, parsley and lemon slices and a squeeze of the roasted lemon over the top. Great with asparagus that is tossed with oil and some Garlic Lovers blend and roasted at 425℉ for 12 minutes.

Note: This same basic recipe works great with chicken and fish.

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