Slow Cooker Lemon Pepper Pork Chops for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider adding a dash of garlic powder or a few fresh thyme sprigs to the pot alongside the lemon slices. These aromatics complement the lemon pepper profile and add depth to the pan juices.

If you prefer a thicker sauce, you can remove the pork once cooked and whisk a small amount of cornstarch mixed with cold water into the hot liquid, heating it until it reaches your desired consistency.

If you find the flavor of the lemon pepper seasoning too intense, start with half the recommended amount and adjust to taste before adding the broth. You can always add more seasoning during the final minutes of cooking if needed.

Additionally, using low-sodium chicken broth gives you better control over the salt content of the final dish, allowing you to season with extra salt only if necessary after tasting the finished sauce.

Variations

• Herbed Lemon Pork: Add two tablespoons of fresh chopped herbs like rosemary or thyme to the seasoning blend. The earthy notes of the herbs pair beautifully with the sharp lemon and pepper, creating a more complex flavor profile.
• Creamy Lemon Pork: Stir in a half-cup of heavy cream during the last 15 minutes of cooking. This transforms the light broth into a rich, velvety sauce that coats the pork chops perfectly for a decadent finish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a skillet over low heat with a splash of broth or in the microwave until warmed through.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Keep the pork chops submerged in some of the pan juices to prevent them from drying out while in the refrigerator. Properly stored, the cooked pork will remain high in quality for up to 3 days when kept in the coldest part of your refrigerator.

You can prepare the ingredients up to 24 hours in advance by placing the pork chops and lemon slices in a container, but do not add the broth or seasoning until you are ready to start the slow cooker.

This prevents the lemon from potentially curing the meat too much or the seasoning from drawing out moisture prematurely. Assemble the components directly in the slow cooker insert when you are ready to begin cooking.

Serving ideas

Serve the pork chops hot, drizzled with the flavorful lemon-infused pan juices from the slow cooker. This sauce is excellent when served over a side of steamed white rice, quinoa, or roasted potatoes, which help soak up every drop of the bright, citrusy liquid. A side of roasted asparagus or sautéed green beans provides a fresh, crunchy contrast to the tender pork.

For a more casual presentation, shred the cooked pork chops and serve them in warm flour tortillas with a bit of the lemon sauce and fresh parsley. This transforms the dish into a quick, flavorful taco option.

Alternatively, serve the whole chops alongside a crisp garden salad with a light vinaigrette to balance the richness of the pork and provide a refreshing, well-rounded meal for your guests or family.

Frequently asked questions

Recipe card

Slow Cooker Lemon Pepper Pork Chops for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces bone-in pork chops
• 1 whole lemon, sliced into rounds
• 2 tbsp lemon pepper seasoning
• 1 cup chicken broth

Instructions

1. Place the raw pork chops into the base of the slow cooker. Ensure they are arranged in an even layer to promote consistent cooking throughout the process.
2. Layer the fresh lemon slices evenly on top of the pork chops. Sprinkle the lemon pepper seasoning generously over the meat, then pour the chicken broth around the sides of the pork chops.
3. Cover the slow cooker and cook on low for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork chops to a platter and let them rest for 5 minutes before serving with the pan juices.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

4 g

Fat

18 g

Fiber

0.5 g

Sugar

1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.