Pork Chops With Creamy Lemon Pan Sauce
over Roasted Broccoli Farro
- Wheat
- Milk
Looking for a way to add tons of extra flavor to your meal with almost NO effort? We’ve got two words for you: pan sauce. This one comes together in less than 5 minutes with aromatic fresh garlic, rich sour cream, and tangy lemon juice. It’s drizzled all over seared pork chops, then served with nutty farro and citrusy roasted broccoli. If you find yourself licking the plate clean, we won’t judge.
Ingredients
2 tablespoon
Sour Cream
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
1 tablespoon
Italian Seasoning
12 ounce
Pork Chops
¾ cup
Farro
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 425 degrees. Wash and dry all produce. • In a medium pot, combine ½ cup farro (1 cup for 4 servings), 3 cups water (5 cups for 4), half the stock concentrates (you’ll use the rest later), and a big pinch of salt. (Be sure to measure the farro; we sent more.) • Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
• While farro cooks, cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Peel and mince garlic.
• Toss broccoli on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Add half the lemon wedges, peel sides up. • Roast until broccoli is browned and tender and lemon is lightly browned, 15-20 minutes.
• Meanwhile, pat pork* dry with paper towels; season with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, lower heat. • Transfer to a cutting board.
• To same pan over medium-high heat, add garlic, remaining stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Cook until slightly reduced, 2-3 minutes. • Remove pan from heat; stir in sour cream. Season with salt and pepper. Add a squeeze of fresh lemon juice.
• Stir roasted broccoli, 1 TBSP butter (2 TBSP for 4 servings), a squeeze of fresh lemon juice, and lemon zest to taste into pot with farro. Season generously with salt and pepper. • Slice pork crosswise. • Divide farro between plates; top with pork. Drizzle pan sauce over pork. Serve with roasted lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy lemon pan sauce, calling it delicious and bright. Some found the dish a bit bland or too lemony.
- Ease of prep: Most found it quick and easy to make, though some struggled with farro cooking times or unclear instructions.
- Suggestions: Consider adding extra herbs or stock for deeper flavor. Adjust lemon to taste; some preferred less zest or juice.
- Portions: Some wanted more sauce or vegetables; others found the farro portion too large.
- Texture: Customers enjoyed the nutty, chewy farro texture, though a few found it undercooked or mushy.
Reviews from our home cooks
Super delicious, would absolutely order this again! I normally don't love pork chops but these were tender and not at all dried out. The lemony broccoli and pan sauce paired with the nutty farro and pork was just a perfect combo. I was surprised at how much I loved this dish!
Pork chops were tender and juicy. Lemon sauce was very good. First time cooking or eating farro. Very tasty and a good match with the pork. Unfortunately, the garlic clove in the delivery was rotten and had to be discarded. Also, there should have been two packets of the broth concentrate but only one packet was delivered. Luckily, I had garlic cloves and chicken stock in my pantry. So I was able to complete the recipe. In summary, the recipe was lovely but the delivery of the ingredients was incomplete.
Delicious. I used almost all of the lemon before I remembered my hubby isn't a fan of lemon. It was honestly just right! We both loved the bright lemon flavor paired with the roasted broccoli and buttery farro; and the lemon sauce and pork chops were delicious!
Thought the farro was gonna be a little more texture than I would've liked, never cooked it before but it turned out very well! And the roasted broccoli was a yummy, crunchy touch <3 loved the cream lemon sauce as well.
I've never had farro before, and it turned out to be delicious. Like a large-grain rice, almost? Very good. Loved the sauce too, would have maybe made a few more ounces of it if I'd known ahead of time, the sauce/solids ratio was a little spare in this one - wound up wishing I'd had more to drizzle over the broccoli and farro as well as the pork chops!
This dish came out really good. I cooked the Farro in a large 12" saucepan. Once it was about 5 minutes left to cook, I added in the broccoli. Once completed, I topped with lemon and orange zest and some locatelli cheese. Very nice. I also didn't add the sour cream to the gravy since we're not fans of it in this sauce. Very filling meal.
I have never had Farro before, but I like the chewy texture. Pork chops were delicious. The broccoli always comes out a little dry when I follow the instructions. Halved the butter in the sauce as the recommended is always too much.
I couldn't wait to try this one because I have never cooked farro, and in fact I don't think I have ever eaten it before. Well...I loved it! Adding the stock concentrate is what I think put it over the top! The pork chops were also good, but that sauce...oh that sauce was divine!
Neither my husband nor I had never had farro before, but I decided to try it! We were surprised to find that we really liked it! The lemon sauce on the pork chops was also very tasty!
This one was easy to make and it worked out that I could time it so all of it finished about the same time. The sauce turned out really good and worked well with both the pork and the Farro!
