Lemon Herb Pork Chops with Balsamic Glazed Green Beans and Broccoli

Bright lemon and savory herbs come together in this comforting dish. Pork chops are seasoned with Italian seasoning, seared until golden, then bathed in a creamy lemon sauce made with crème fraîche and cream cheese. The sauce is rich yet tangy, perfectly complementing the juicy meat.

On the side, roasted carrots and green beans are tossed in a sweet-tart balsamic glaze. It’s a balanced meal that feels special but comes together in under an hour. Perfect for a weeknight dinner that impresses.

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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

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to top position. Wash and dry produce. Trim green beans if needed. Peel carrots, trim ends and cut diagonally into ¼-inch slices (halve larger carrots lengthwise first). Mince or grate garlic. Zest lemon and 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, stirring 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 spatula for even browning). Transfer to a cutting board, tent with foil and wipe pan clean.
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 evenly.
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 as desired. Serve.

Recipe Tips

FAQ

Can I use Greek yogurt instead of crème fraîche?

Yes, plain Greek yogurt can be substituted, but the sauce may be slightly less rich. Add it off the heat to prevent curdling.

How do I know when the pork chops are fully cooked?

Pork chops are done when they reach an internal temperature of 145°F (63°C) and the juices run clear. Let them rest for 3-5 minutes before slicing.

Can I use other vegetables?

Absolutely. Asparagus, zucchini or bell peppers would work well. Adjust roasting time as needed.