Lemon Herb Pork Chops with Balsamic Glazed Green Beans and Carrots

Bright lemon and aromatic herbs come together in a luscious cream sauce that perfectly complements seared pork chops. This dish pairs the chops with roasted green beans and carrots finished with a sweet-tangy balsamic glaze for a complete, satisfying meal.

Ready in under 30 minutes, this recipe is ideal for busy weeknights when you want something special without hours in the kitchen. The creamy sauce comes together quickly and the vegetables roast alongside the pork for minimal fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry produce. Trim green beans if needed. Peel carrots, trim ends and cut diagonally into ¼-inch-thick pieces (halve any thick carrots lengthwise first). Mince or grate garlic. Zest the lemon, then quarter it.
2. On a baking sheet, toss green beans and carrots with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on the top rack, tossing halfway, until tender and lightly browned, 12-15 minutes.
3. Pat pork chops dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side (press down with a spatula for even browning). Transfer to a cutting board, tent with foil and wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk in ⅓ cup water, stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat, then whisk in crème fraîche, 1 tablespoon butter and a pinch of lemon zest. Season with salt and pepper.
5. When vegetables are done, transfer them to a large bowl and toss with half the balsamic glaze.
6. Slice pork crosswise. Divide pork and vegetables between plates. Spoon sauce over pork, sprinkle with remaining lemon zest and drizzle vegetables with remaining balsamic glaze. Serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

Can I make this dairy-free?

You can substitute the crème fraîche and cream cheese with dairy-free alternatives, but the sauce texture may differ.

What can I use instead of balsamic glaze?

You can reduce balsamic vinegar on the stove until syrupy or use a store-bought glaze.