Lemon Herb Pork Chops with Balsamic Glazed Brussels Sprouts and Carrots

Bright, tangy lemon meets earthy herbs in this creamy sauce that perfectly coats tender pork chops. The combination is simply irresistible. Served alongside roasted Brussels sprouts and carrots finished with a sweet-tart balsamic glaze, this meal is a symphony of flavors and textures.

This dish is surprisingly simple to prepare, making it ideal for a busy weeknight or a special weekend dinner. The pork chops are seared with Italian seasoning for a flavorful crust, then nestled in a luscious sauce made with crème fraîche, cream cheese and fresh lemon. The vegetables roast to caramelized perfection in the oven, getting a final glossy coat of balsamic glaze. It’s a complete, satisfying meal that will have everyone asking for seconds.

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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 oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise (quarter any large ones). Trim, peel and cut carrots diagonally into ½-inch-thick pieces (halve large carrots lengthwise first). Mince or grate garlic. Zest the lemon, then cut it into quarters.
2. On a baking sheet, toss Brussels sprouts and carrots with a generous drizzle of oil, half the Italian seasoning, salt and pepper. Spread in a single layer. Roast on the top rack for 20-25 minutes, tossing halfway, until tender and lightly browned.
3. Meanwhile, pat pork chops dry with paper towels. Season all over with the remaining Italian seasoning, salt and pepper. Heat a large drizzle of oil in a large skillet over medium-high heat. Add pork chops 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 keep warm. Wipe out the skillet.
4. In the same skillet, heat a drizzle of oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk in ⅓ cup water, chicken stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat. Whisk in crème fraîche, butter and a pinch of lemon zest. Season with salt and pepper.
5. When vegetables are done, transfer them to a large bowl. Add half the balsamic glaze and toss to coat evenly.
6. Slice the pork chops crosswise. Divide pork and vegetables among plates. Spoon the lemon-herb sauce over the pork. Sprinkle with remaining lemon zest to taste. Drizzle the vegetables with the remaining balsamic glaze. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed to ensure they reach 145°F internally.

Can I substitute the crème fraîche?

You can use sour cream or Greek yogurt mixed with a little heavy cream, but the sauce may be slightly less rich.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.