Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add onion and mushrooms and saute for 4-5 minutes, until tender. Add garlic and cook an additional 30 seconds.

Step 3

Move the veggies to the side of the pan.

Step 4

Season the pork chops on both sides with salt and pepper. Add pork chops to the center of the skillet and cook for 4 minutes, until well browned. Turn over and cook an additional 2 minutes.

Step 5

Zest the lemon and sprinkles the top of each pork chop with some lemon zest and a 1/2 tablespoon pat of butter.

Step 6

Cover the pan and cook for 8-10 minutes, depending on the thickness of the pork chops. Use a meat thermometer to check the temperature and remove from heat when pork has reached an internal temp of 150 degrees F.

Step 7

Let the pork chops rest for 10 minutes.

Step 8

Squeeze lemon juice over pork chops and serve with mushroom and onion mixture on top. I like to add a slice of lemon and chopped parsley on top too.