Pork Chops With Lemon

Prep Time
Cook Time
Ready In

"This is an old magazine clipping that the MIL gave me and she has written on it that she made it in May 1988 and found it truly beautiful. Please note that the pork chops we use tend to be very lean, so a lot fat is not produced in the cooking process."

Original recipe yields 4 servings


  • Serving Size: 1 (209.4 g)
  • Calories 448.5
  • Total Fat - 17.6 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 98.9 mg
  • Sodium - 414.4 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 5.4 g
  • Sugars - 3.4 g
  • Protein - 36.8 g
  • Calcium - 38.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 1 mg

Step 1

Heat butter or oil in pan and add chops and cook gently until meat is well browned on both sides and cooked to your liking, remove and keep warm.

Step 2

Combine grated ginger, dry sherry, soy sauce, lemon juice, sugar, cornflour and water.

Step 3

Drain excess butter or oil from pan and add the combined sauce ingredients and stir until sauce boils and thickens and then add the spring onions, stir to combine and then add the chops covering with the sauce and heat through and then serve.

Tips & Variations

No special items needed.



Very good. I doubled the sauce so we could have it over rice. The lemon was just right for us. Would be good on chicken or fish also.

review by:
(24 Jun 2018)


This was really good...but we didn't taste the lemon...it was lost in the sauce...but the sauce was really delicious...I used thick pork loin chops...they came out perfect...I made rice while cooking and the two were done almost at the same time...I only cooked two chops but made the full amount of the sauce...served the extra sauce over the rice...made for FYC tag game...

review by:
(25 Jul 2015)