Lemon Herb Pork Chops with Balsamic Glazed Brussels Sprouts and Carrots

Bright, tangy lemon meets earthy herbs in this irresistible pork chop dish. Seared with Italian seasoning and finished with a buttery crème fraîche sauce, these pork chops are tender and full of flavor. The creamy sauce perfectly balances the zest of lemon and the richness of cream cheese.

On the side, roasted carrots and Brussels sprouts get a sweet-tangy upgrade with a drizzle of balsamic glaze. It’s a complete meal that feels special enough for a dinner party but simple enough for a weeknight. Serve it up and watch everyone reach for seconds!

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Ingredients

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView 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

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim and halve Brussels sprouts. Peel and slice carrots into ½-inch rounds. Mince garlic. Zest and juice half the lemon.
2. On a baking sheet, toss Brussels sprouts and carrots with 2 tsp cooking oil, salt and pepper. Roast for 20-25 minutes, until tender and browned.
3. Meanwhile, pat pork chops dry and season all over with Italian seasoning, salt and pepper.
4. In a large skillet, heat 1 tbsp cooking oil over medium-high heat. Sear pork chops for 3-4 minutes per side, until golden and cooked through (internal temp 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter and garlic to the skillet; cook 30 seconds until fragrant. Stir in crème fraîche, cream cheese, chicken stock concentrate, lemon zest and 2 tbsp water. Simmer for 2 minutes, scraping up browned bits. Season with salt and pepper.
6. Return pork chops to the skillet, spoon sauce over them and cook 1 minute to warm through.
7. Drizzle roasted vegetables with balsamic glaze and toss to coat. Serve pork chops with vegetables and extra sauce.

Recipe Tips

FAQ

Can I use boneless pork chops?

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

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt, but add it at the end and don’t boil to avoid curdling.

Can I make this dairy-free?

Use dairy-free cream cheese and a plant-based butter substitute. Omit crème fraîche or use a dairy-free alternative.