Creamy Lemon-Herb Pork Chops
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Creamy Lemon-Herb Pork Chops

Creamy Lemon-Herb Pork Chops

with Balsamic-Glazed Brussels Sprouts & Carrots

When life gives you lemons… make a creamy lemon sauce! There’s no happier combo than the bright tang of lemon, mixed with the bold, earthy flavors of classic herbs. Here you’ll try the duo with pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. On the side, roasted carrots and Brussels sprouts are drizzled in a balsamic glaze for even more tang. It’s so positively delish, you may start hoping life will give you lemons more often!

Carb Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

8 ounce

Brussels Sprouts

9 ounce


1 clove


1 unit


1 tablespoon

Italian Seasoning

12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Crème Fraîche

(Contains Milk)

5 teaspoon

Balsamic Glaze

Not included in your delivery

5 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories660 kcal
Fat42 g
Saturated Fat17 g
Carbohydrate39 g
Sugar18 g
Dietary Fiber11 g
Protein40 g
Cholesterol150 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Large Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

Roast Veggies

• Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

Cook Pork

• Pat pork* dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large 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. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Make Sauce

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water (1⁄2 cup for 4 servings), stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper.

Glaze Veggies

• Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

Finish & Serve

• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.