Lemon Herb Pork Chops with Balsamic Glazed Green Beans and Carrots

Bright, tangy and utterly comforting-this dish brings together tender pork chops with a luscious lemon-herb cream sauce. The sauce, made with crème fraîche and cream cheese, is perfectly balanced with Italian seasoning and fresh lemon zest. On the side, roasted green beans and carrots get a sweet-tart finish from a balsamic glaze.

It’s a complete meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The creamy sauce pairs beautifully with the caramelized vegetables and every bite is packed with flavor. Serve it up and watch it disappear!

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Ingredients

12 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim the green beans if needed. Peel the carrots, trim the ends and cut them diagonally into ¼-inch-thick slices (halve any larger carrots lengthwise first). Mince or grate the garlic. Zest the lemon, then quarter it.
2. On a baking sheet, toss the green beans and carrots with a generous drizzle of oil, half of the Italian seasoning, salt and pepper. Roast on the top rack for 12-15 minutes, tossing halfway through, until tender and lightly browned.
3. Pat the 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 the pork down with a spatula for even browning.) Transfer the pork 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 the sauce thickens, 2-3 minutes. Remove from heat and whisk in the crème fraîche, 1 tablespoon 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 of the balsamic glaze and toss to coat evenly.
6. Slice the pork chops 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 and 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 make this dairy-free?

You can substitute the crème fraîche and cream cheese with dairy-free alternatives, but the sauce texture may vary.

How do I store leftovers?

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