Pork Chops With Pepper Jam Pan Sauce

Name: Pork Chops With Pepper Jam Pan Sauce plus Smoky Creamed Lentils & Roasted Carrots
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Carrots; 2 unit Scallions; 1 unit Lentils; 1 unit Chicken Stock Concentrate; 4 tablespoon Smoky Red Pepper Crema; 1 teaspoon Chili Powder; 10 ounce Pork Chops; 2 tablespoon Crème Fraîche; 1 unit Red Pepper Jam; Salt; Pepper; Cooking Oil; Butter

plus Smoky Creamed Lentils & Roasted Carrots

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Creamy, smoky, sweet, and savory, this meal elevates juicy pork chops with sweet and savory red pepper jam sauce. You’ll serve the saucy chops alongside tender lentils swirled with smoky red pepper crema and crème fraîche, and earthy roasted carrots. Sprinkle with scallion greens for a crisp, zippy garnish.

Allergens:

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

2 unit

Scallions

1 unit

Lentils

1 unit

Chicken Stock Concentrate

4 tablespoon

Smoky Red Pepper Crema

(Contains: Milk)

1 teaspoon

Chili Powder

10 ounce

Pork Chops

2 tablespoon

Crème Fraîche

(Contains: Milk)

1 unit

Red Pepper Jam

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories830 kcal

Fat39 g

Saturated Fat18 g

Carbohydrate64 g

Sugar25 g

Dietary Fiber13 g

Protein41 g

Cholesterol150 mg

Sodium1220 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

•Peeler

•Baking Sheet

•Can Opener

•Strainer

•Small pot

•Paper Towel

•Large Pan

Instructions

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, trim and thinly slice scallions, separating whites from greens. Drain and rinse lentils.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites. Cook, stirring, until fragrant, 30 seconds. • Add lentils, stock concentrate, red pepper crema, chili powder, and 2 TBSP water (4 TBSP for 4 servings); stir until combined. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through, 6-8 minutes. TIP: If lentils seem too soupy, increase the heat under the pot and cook until thickened to your liking.

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (If pork begins to brown too quickly, lower heat.) Turn off heat; transfer to a plate. Wipe out pan.

• Stir crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) into pot with lentils. Taste and season with salt and pepper if desired.

• Heat pan used for pork over medium heat; add 1⁄4 cup water, jam, and 1 TBSP butter (1⁄2 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 1-2 minutes.

• Thinly slice pork crosswise. • Divide pork, creamed lentils, and carrots between plates in separate sections. Spoon pepper jam sauce over pork; sprinkle with scallion greens. Serve.

Pork is fully cooked when internal temperature reaches 145°.