Lemon Herb Pork Chops with Balsamic Glazed Brussels Sprouts and Carrots

Bright, tangy lemon meets earthy Italian herbs in this comforting dish that’s perfect for any night of the week. Juicy pork chops are seared with Italian seasoning, then bathed in a luscious crème fraîche and cream cheese sauce with a hint of lemon zest. On the side, roasted Brussels sprouts and carrots get a sweet-tart finish with balsamic glaze.

This balanced meal comes together in about 35 minutes and packs plenty of flavor without heavy carbs. The creamy sauce complements the caramelized vegetables beautifully, making every bite a delight.

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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 with rack in top position. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any large ones). Trim, peel and cut carrots diagonally into ½-inch pieces (halve large carrots lengthwise first). Mince or grate garlic. Zest and quarter lemon.
2. Toss Brussels sprouts and carrots on a baking sheet with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on 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 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, chicken stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat; whisk in crème fraîche, butter and a pinch of lemon zest. Season with salt and pepper.
5. Transfer roasted vegetables 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 as desired.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt, but add it off the heat to prevent curdling.

Can I make this dish dairy-free?

Substitute butter with dairy-free margarine or oil and use dairy-free cream cheese and crème fraîche alternatives.