Lemon Pepper Pork Chops over Spicy Tomato Chile Pasta
By Kim Biegacki pistachyoo
Oh, I love lemon pepper pork chops and so this is what I made for dinner tonight.
The first time I had lemon pepper chops was when I lived in San Antonio, Texas and Lupita (a friend of mine) would make it for breakfast and serve it with refried beans and homemade tortillas. It was delish!
Well, I would of served it that way tonight but my husband doesn't like refried beans by themselves. So I decided I would make some spicy pasta instead.
Hope you enjoy.
Now refrigerate for 15 to 30 minutes.
[Note: If using lemon pepper seasonings from store please be cautious of the amount of salt. If it has alot of salt in it, use sparingly on your chops.)
Pour vegetable oil in your skillet and put on medium heat. When hot, remove chops from frig and place them individually into pan. Cook for 3 to 4 minutes on each side. Squeeze some fresh lemon over chops while in pan. Remember these are very thin chops and cook up quickly.
About this Recipe
Cin Straw's Kitchen NanatomyGrands - Jul 25, 2011
Eddie Jordan EDWARDCARL - Jul 25, 2011
I just made pork chops for dinner two days ago, but nothing like your Lemon Pepper Pork Chops.
Deneece Gursky Smokeygirlxo - Jul 25, 2011
these look wonderful. thanks for sharing. cant wait to try them : )
Kim Biegacki pistachyoo - Jul 25, 2011
Thanks hope you all enjoy it. The pasta I made has a kick to it. Made my nose run. LOL
And my husband said it wasn't hot at all. (he likes it hot, hot!!!) lol