Lemon Herb Pork Chops with Balsamic Glazed Roasted Vegetables

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

Ready in about 35 minutes, this recipe is ideal for a busy weeknight when you want something special without spending hours in the kitchen. The combination of citrus, cream and balsamic creates layers of flavor that will make this a regular in your dinner rotation.

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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) and adjust rack to top position. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger ones). Trim, peel and cut carrots diagonally into ½-inch pieces (halve larger carrots lengthwise first). Peel and mince or grate garlic. Zest the lemon, then quarter it.
2. On a baking sheet, toss Brussels sprouts and carrots with a generous drizzle of oil, half the Italian seasoning, salt and pepper. Roast on the top rack, tossing halfway, until tender and lightly browned, 20-25 minutes.
3. Pat pork chops dry with paper towels. Season all over with remaining Italian seasoning, salt and pepper. Heat a large 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 and tent with foil. Wipe out the pan.
4. Heat a drizzle of oil in the same pan 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 and 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.
6. Slice pork crosswise. Divide pork and vegetables among plates. Spoon sauce over pork and sprinkle with remaining lemon zest. 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 substitute the crème fraîche?

You can use sour cream or Greek yogurt, though 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 to avoid drying out the pork.