Pan-Seared Pork Chops with Lemon Butter Sauce and Roasted Sweet Potatoes

These pan-seared pork chops are seasoned with rosemary and garlic, then topped with a luscious lemon butter sauce made from the pan drippings. The bright citrus and rich butter create a perfect balance.

Serve alongside roasted sweet potatoes and a simple arugula salad with Parmesan and lemon vinaigrette. It’s a hearty yet fresh meal that comes together quickly for a weeknight dinner.

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Ingredients

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Dice sweet potatoes into ½-inch pieces. Zest and quarter the lemon.
2. Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast until browned and tender, 20-25 minutes.
3. Pat pork chops dry with paper towels; season all over with garlic powder, rosemary, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. Transfer to a cutting board to rest; let pan cool for 2 minutes.
4. To the pan, add ½ cup water, stock concentrate, 2 TBSP butter, ¼ tsp sugar, juice from one lemon wedge and lemon zest to taste. Return to medium-high heat and cook, stirring constantly, until sauce thickens, 1-3 minutes. Season with salt and pepper.
5. In a medium bowl, toss arugula with Parmesan, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper.
6. Thinly slice pork. Divide pork, sweet potatoes and salad among plates. Spoon lemon butter sauce over pork. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well; adjust cooking time as needed until internal temperature reaches 145°F.

What can I substitute for Fry Seasoning?

Use a blend of paprika, garlic powder, onion powder, salt and pepper.

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.