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Four 3/4 inch sliced pork chops (or desired thickness)
1 large sliced lemon
Black pepper
1/4 tsp cayenne pepper
3 crushed fresh garlic cloves
2 medium to large onions sliced
vegetable oil


Cut excess fat off the pork chops. Soak the pork chops in a dish of vegetable oil, 1 Tbls black pepper, 1/4 tsp salt, 1 of the crushed garlic cloves, the cayenne pepper and 2 lemon slices overnight.
When ready to fry, pour a little of the oil the pork chops were soaked, into the frying pan and place the burner on a medium heat. After the pan is hot, place the pork chops in the pan ontop of the remaining lemon slices. Sprinkle more black pepper on top of the pork chops.
Fry until meat is no longer pink inside and browned on both sides.
Remove the pork chops from the pan onto a plate and fry the onions in the juices and oil still in the pan.
Serve the pork chops with the onions placed on top.

Serving suggestion:
Serve with mashed potatoes and petite peas and a side dish of applesauce