Lemon Garlic Pork Chops (AIP/Paleo)

Garlic Lemon Pork Chops (AIP/Paleo)

Isn’t it funny how we all have such different preferences when it comes to flavors? My hubby loves all things lemon flavored. He will pick the lemon flavored doughnut over the chocolate one, lemonade over tea, and he even likes lemon candy. My mother figured this out after he and I had been dating for a while and as a joke she invited him over for an entirely lemon themed dinner! Personally, I feel like a lemon flavored dessert isn’t usually much of a dessert at all and I certainly wouldn’t put it in a doughnut!

I do however, love lemon in moderation and it works perfectly in this recipe. Often, when I cook pork chops I pair them with a heavy side or topping like a sweet potatoes, onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste. These pork chops will pair perfectly with a green veggie or placed over a bed of greens. I prefer to eat them with some sautéed spinach.

These are a wonderful way to add some flavor and variation to your typical menu without a ton of extra work!

Do you love lemon flavored things or do you prefer to stick with less sour options?

Garlic Lemon Pork Chops (AIP/Paleo)

Lemon Garlic Pork Chops (AIP/Paleo)


4 Thin Boneless Skinless Pork Chops

¼ Cup of Coconut Flour

Sea salt

Black pepper (optional)

2 Lemons, 1 zested and juiced and 1 very thinly sliced

1 TBS Olive Oil

2 TBS Coconut oil

4 Cloves of Garlic, Minced

¾ cup of bone broth

2 TBS Sliced Fresh Chives



Place coconut flour in a shallow bowl and stir in your lemon zest. Season your pork chops with salt and pepper and then coat them in the flour mixture. In a large skillet heat your oil over medium high heat. Cook your pork chops until browned and cooked through 3-4 minutes per side. Transfer to a plate and keep them warm. Reduce your skillet to medium heat. Add garlic and coconut oil and cook until fragrant, about 30 seconds. Add your bone broth and cook for about 4 minutes, uncovered. Add your pork chops back to the pan along with any accumualated juices and your lemon slices. Cook for about two minutes. Add lemon juice and Sprinkle with chives. Enjoy!

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  1. Pingback: Recipe Round-Up – September ’15 | Autoimmune Paleo

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