Lemon Herb Pork Chops with Balsamic Glazed Green Beans and Carrots

Bright, tangy lemon and earthy 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 extra depth.

Ready in just 35 minutes, this recipe is ideal for a weeknight dinner that feels special. The creamy sauce comes together quickly and the vegetables roast alongside while you cook the pork. It’s a complete meal that’s sure to become a favorite.

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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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in 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 large pieces 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 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 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, stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat. Whisk in crème fraîche, 1 tablespoon butter and a pinch of lemon zest. Season with salt and pepper.
5. When vegetables are done, transfer to a large bowl. Add half the balsamic glaze and toss to coat.
6. Slice pork crosswise. Divide pork and vegetables between 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, as they may cook faster.

Can I substitute the balsamic glaze?

You can make a quick glaze by simmering balsamic vinegar with a little sugar until syrupy.

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.