Seared Pork Chops with Creamy Lemon Pan Sauce and Roasted Broccoli Farro

This recipe proves that a little pan sauce goes a long way. In less than five minutes, you can transform simple seared pork chops into something extraordinary with a creamy, tangy lemon sauce. The sauce comes together with aromatic garlic, rich sour cream and bright lemon juice, all swirled into the pan drippings for maximum flavor.

We’re serving these pork chops over a bed of nutty farro and roasted broccoli that’s been tossed with Italian seasoning and a squeeze of lemon. It’s a balanced, satisfying meal that feels elegant but comes together with minimal effort. Perfect for a busy weeknight when you want something delicious without the fuss.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 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

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the farro according to package directions until tender. Drain any excess water and set aside.
3. Cut the broccoli into small florets. On the prepared baking sheet, toss the broccoli with 1 tablespoon of cooking oil, half the Italian seasoning and a pinch of salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
4. While the broccoli roasts, pat the pork chops dry with paper towels. Season both sides with salt, pepper and the remaining Italian seasoning.
5. Heat the remaining 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F). Remove the pork chops from the skillet and let rest.
6. Reduce the heat to medium. Add the butter and minced garlic to the skillet, stirring for about 30 seconds until fragrant. Pour in the chicken stock concentrate and 1/4 cup of water, scraping up any browned bits from the bottom of the pan.
7. Remove the skillet from heat. Stir in the sour cream and the juice of half the lemon until the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper.
8. To serve, divide the farro and roasted broccoli between plates. Top with the seared pork chops and drizzle generously with the creamy lemon pan sauce. Garnish with lemon wedges from the remaining lemon half.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with barley, quinoa or brown rice. Adjust cooking time accordingly.

How do I store leftovers?

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

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and substitute butter with olive oil or a plant-based butter.