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Under 30 Minutes

Lemon-Parsley Pork Chops

To mince the zest, remove lemon zest in long strips with a vegetable peeler (avoid bitter white pith). Use a sharp knife to cut zest into thinner strips, then finely cut crosswise.

  • Prep:
  • Total Time:
  • Servings: 4
Lemon-Parsley Pork Chops

Source: Everyday Food, January/February 2005


  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 4 bone-in loin pork chops (about 8 ounces each)


  1. Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

  2. Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

  3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.

Reviews (15)

  • dtuszke 27 Jul, 2012

    We made this tonight and my kids loved it. My husband wasn't sure he was going to like the parsley lemon combo, but he said he was surprised it tasted so good!

  • Eden_NYC 17 Jan, 2012

    Love this dish! So yummy every time.

  • orangeivy 15 Jan, 2011

    Once you zest a lemon - well there's the lemon. So I used the lemon juice from that zested lemon and added water to reach the 1/2 cup of water. I then added the garlic, zest and 1/2 the parsely to the pan 2-3 minutes before serving and garnished with the remaining parsley. Awesome!

  • orangeivy 15 Jan, 2011

    Not wanting to lose that zested lemon I squeezed it and then topped it up with water to reach 1/2 cup. Also cooked the garlic and zest with 1/2 the parsley for 2-3 minutes before serving. Great dish.

  • IreneO 4 Mar, 2009

    Just made this recipe, it was delicious. Used beef broth instead of the water. Served olive oil and garlic cous cous as a side and threw some of the extra parsley in.

  • blaukehlchen 4 Mar, 2009

    For clarity's sake--the "of" at the end of the the link might confuse--here's the link again:

  • blaukehlchen 4 Mar, 2009

    AmarSeg22--As a side, try this artichoke and angel hair pasta from this recipe:
    Recipe from March 2009 MS Everyday Food, page 14.

  • lindakidder 2 Mar, 2009

    Hey kris2x
    Why would you make something that has an ingredient or more that you don't like. There are so many recipes to choose ,

  • AmarSeg22 2 Mar, 2009

    What sides did you all serve it? Sound good, I'm going to try and make it this week.

  • mjboop 12 Oct, 2008

    This is a fabulously fresh and delicious recipe that's so-o-o easy and fast to make -- also very impressive with the lemon, parsley, garlic "gremolata" concoction. In fact, I just sent it to my daughter at her request to make in her new home tonight for dinner.

  • Rayman 3 Oct, 2008

    My kids and I loved it. My son says more dishes like this would be great!

  • mikim 19 Aug, 2008

    A bit too garlicky for me. I prefer Gordon Ramsay's version. He has a very similar recipe in his Fast Food cook book.

  • krisx2 30 Jun, 2008

    I'm not as thrilled with how this turned out. Maybe I'm too accustomed to eating my pork chops breaded and fried? I'm also not such a big fan of lemon zest. I usually love MS recipes, but oh well, I guess you can't win them all!

  • cfriend 30 May, 2008

    I made these for my husband and they turned out great!!

  • gracieb83 6 May, 2008

    Yummmmmmmmmmmmmmm! This dish tastes like springtime. It's SO easy and delicious. My mom and I thoroughly enjoyed it. I added 1/2 a lemon's juice to the lemon-parsley mix and the other half to the pan for some extra kick. VERY GOOD

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