Lemon Herb Pork Chops with Balsamic Glazed Brussels Sprouts and Carrots

Bright lemon and earthy herbs come together in a luscious cream sauce that perfectly complements seared pork chops. This dish pairs the chops with roasted Brussels sprouts and carrots finished with a tangy balsamic glaze for a balanced, satisfying meal.

Ready in about 35 minutes, this recipe is ideal for a weeknight dinner that feels special. The creamy sauce comes together quickly using crème fraîche and cream cheese, while the vegetables roast to tender perfection in the oven.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry the produce. Trim and halve the Brussels sprouts lengthwise (quarter any larger ones). Trim, peel and cut the carrots on a diagonal into ½-inch-thick pieces (halve larger carrots lengthwise first). Peel and mince or grate the garlic. Zest and quarter the lemon.
2. On a baking sheet, toss the Brussels sprouts and carrots with a generous drizzle of oil, half of the Italian seasoning, salt and pepper. Roast on the top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.
3. Pat the pork chops dry with paper towels and season all over with the remaining Italian seasoning, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side (press down with a spatula for even browning). Transfer the pork to a cutting board and tent with foil to keep warm. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Whisk in ⅓ cup water, the chicken stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat and whisk in the crème fraîche, butter and a pinch of lemon zest. Season with salt and pepper.
5. When the vegetables are done, transfer them to a large bowl. Add half of the balsamic glaze and toss until evenly coated.
6. Slice the pork crosswise. Divide the pork and vegetables among plates. Spoon the sauce over the pork and sprinkle with remaining lemon zest to taste. Drizzle the vegetables with the remaining balsamic glaze and serve.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

What can I substitute for balsamic glaze?

You can make your own by simmering balsamic vinegar with a bit of sugar until syrupy or use a store-bought glaze.

Can I prepare this dish ahead of time?

The vegetables can be roasted in advance and reheated. The sauce is best made fresh, but you can prepare the components separately and assemble before serving.