Pork Chops With Creamy Lemon Pan Sauce
over Roasted Broccoli Farro
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Farro
(Contains Wheat)
8 ounce
Broccoli Florets
1 unit
Lemon
1 tablespoon
Italian Seasoning
12 ounce
Pork Chops
2 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
1 clove
Garlic
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
