Garlic Herb Pork Chops
with Mashed Sweet Potatoes and Lemony Roasted Zucchini
The easiest way to add tons of restaurant-level flair to a dish with almost no effort? Two words: compound butter. For chefs, this ingredient is the ultimate secret weapon to making can’t-put-your-fork-down meals. Here, it comes with garlic and a garden’s worth of herbs. It’s melted into a pan sauce, then spooned onto seared pork chops. On the side, there’s mashed sweet potatoes and lemony roasted zucchini. Once you dig in, don’t be surprised when you find yourself making excuses to whip up this winning dish again and again!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Sweet Potato
1 unit
Zucchini
1 unit
Lemon
2 tablespoon
Sour Cream
(Contains Milk)
12 ounce
Pork Chops
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and halve lemon.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Mash with sour cream and 1 TBSP plain butter (2 TBSP for 4 servings). Season with salt and pepper. (TIP: If you like your sweet potatoes extra sweet, add ½ tsp sugar for 2 or 1 tsp for 4 while mashing.) Keep covered off heat.
Meanwhile, toss zucchini on a baking sheet with lemon zest, a drizzle of olive oil, salt, and pepper. Place lemon halves cut sides down on same sheet. Roast on top rack, flipping zucchini halfway through, until browned and tender, 12-15 minutes. Tent with foil to keep warm.
Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with garlic powder, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (TIP: If pork begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.
Return same pan to medium-high heat. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly reduced, 2-4 minutes. Add any resting juices from pork. Remove from heat and stir in garlic herb butter. TIP: If sauce is too thick, stir in a splash of water.
Toss zucchini with as much roasted lemon juice as you like. (TIP: Start with half, taste, and add more from there if desired.) Divide between plates with sweet potatoes and pork. Top pork with pan sauce.
