Pork Chops with Creamy Lemon Pan Sauce

Name: Pork Chops with Creamy Lemon Pan Sauce over Roasted Zucchini Farro
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Farro; 1 unit Zucchini; 1 unit Lemon; 1 tablespoon Italian Seasoning; 12 ounce Pork Chops; 2 unit Chicken Stock Concentrate; 2 tablespoon Sour Cream; 2 clove Garlic; 2 teaspoon Cooking Oil; 1 tablespoon Butter; Salt; Pepper

over Roasted Zucchini Farro

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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 garlic, rich sour cream, and tangy lemon juice. It’s drizzled all over seared pork chops, then served with nutty farro and citrusy roasted zucchini. If you find yourself licking the plate clean, we won’t judge.

Tags:

Calorie Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

Farro

(Contains: Wheat)

1 unit

Zucchini

1 unit

Lemon

1 tablespoon

Italian Seasoning

12 ounce

Pork Chops

2 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains: Milk)

2 clove

Garlic

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories600 kcal

Fat28 g

Saturated Fat11 g

Carbohydrate51 g

Sugar9 g

Dietary Fiber7 g

Protein44 g

Cholesterol130 mg

Sodium1240 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.

Utensils

•Medium Pot

•Zester

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince garlic. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds. • Add ½ cup farro (be sure to measure; we sent more), 3 cups water, half the stock concentrates, and ½ tsp salt. (For 4 servings, use 1 cup farro, 5 cups water, and 1 tsp salt.) 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, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both).

• Toss zucchini 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 on top rack until zucchini is browned and tender and lemon is lightly browned, 14-16 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 remaining 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 zucchini, 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.