Lemon Herb Pork Chops (Low-Carb, Zesty Dinner Recipe)

It’s grilling season and this Lemon Herb Low Carb Pork Chops recipe features a simple, tangy marinade that makes pork chops taste fantastic.

Marinating your Low Carb Pork Chops

For best results, marinate the pork chops overnight. Choose thick-cut pork chops when possible: they hold juices better on the grill and are less likely to dry out. This lemon-and-herb marinade infuses bright, fresh flavor. When grilling, be sure to finish the chops to a safe internal temperature so they stay tender and juicy.

What is a Safe Cooking Temperature for Pork Chops?

Food-safety guidelines now recommend cooking whole cuts of pork — including roasts, tenderloin and pork chops — to 145 °F and then allowing the meat to rest. Ground pork still requires 165 °F. Cooking to 145 °F produces pork that is safe to eat while remaining moist and tender rather than overcooked.

Do I use bone-in or boneless pork chops?

Either bone-in or boneless pork chops will work in this recipe. Bone-in chops often stay juicier and can be less prone to drying out; many cooks find the bone helps retain moisture. If you prefer boneless, simply watch cooking time closely to avoid overcooking.

Low Carb Pork Chops Tips & Tricks

• Marinate for at least 8 hours or up to 24 hours. Longer marinating lets the flavors penetrate the meat for a more pronounced lemon and herb profile.
• Use thick-cut pork chops to retain juices and achieve tender results. Thicker chops also allow for a nice sear without overcooking the interior.
• Cook chops to 145 °F for a safe, slightly pink, juicy finish. If you tent the chops with foil to rest, carryover heat will raise the internal temperature a few degrees.

I hope you enjoy these as much as I do. Happy low-carbing!

Mike

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