Lemon Herb Pork Chops with Balsamic Roasted Vegetables

Bright, tangy lemon meets earthy Italian herbs in this creamy sauce that perfectly coats tender pork chops. The richness of crème fraîche and cream cheese balances the citrus, while a touch of butter adds silky smoothness. It’s a restaurant-quality dish you can make at home in just over half an hour.

On the side, roasted Brussels sprouts and carrots get a double dose of flavor: first from a sprinkle of Italian seasoning during roasting, then from a glossy balsamic glaze that adds sweet-tart complexity. Together, the creamy pork and tangy vegetables create a satisfying, well-rounded meal that’s sure to become a weeknight favorite.

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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 (232°C) with a rack in the top position. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise (quarter any larger ones). Trim, peel and cut carrots on a diagonal into ½-inch-thick 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 until tender and lightly browned, 20-25 minutes, tossing halfway through.
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 the 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 to keep warm. Wipe out the skillet.
4. Return the skillet to medium heat with a drizzle of oil. 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 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 the balsamic glaze and toss to coat evenly.
6. Slice the pork crosswise. Divide the pork and vegetables among plates. Spoon the lemon-herb sauce over the pork and sprinkle with remaining lemon zest to taste. Drizzle the vegetables with the remaining balsamic glaze. Serve immediately.

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?

Sour cream or Greek yogurt can replace crème fraîche, 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.