Lemon-Pepper Pork Chops
with Glazed Veggies and Savoury Pan Sauce
Winner winner, pork chop dinner! The bright flavours of lemon and garlic pork chops are balanced by herby rice and aromatic glazed veggies. A quick and delicious pan sauce ties it all together.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Cream Sauce Spice Blend
Chicken Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Add half the garlic salt, 1 tbsp butter and 1 1/4 cups water (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then slice carrot into 1/4 -inch rounds. Trim green beans. Roughly chop parsley.
Heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add carrots, green beans, remaining garlic salt, 1/4 cup water and 1/2 tbsp sugar (dbl for 4 ppl). Bring to a simmer, then reduce heat to medium. Cover and cook, stirring occasionally, until most of the liquid has been absorbed and veggies are tender and lightly-glazed, 6-8 min. Remove the pan from heat. Add 1 tsp lemon juice (dbl for 4 ppl), then stir to coat. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.
Meanwhile, whisk together Cream Sauce Spice Blend, broth concentrates and 1/2 cup water (dbl for 4 ppl). Pat pork dry with paper towels. Season pork all over with Lemon-Pepper Seasoning. Reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) , then pork. Pan-fry until golden-brown, 3-4 min per side. (NOTE: It’s okay if pork doesn't cook all the way through in this step.)
Add sauce mixture to the pan with pork, then flip to coat. Reduce heat to medium-low. Cook, flipping halfway, until sauce has thickened slightly and pork is cooked through, 2-3 min.**
Fluff rice with a fork, then stir in lemon zest and half the parsley. Slice pork. Divide rice, pork and veggies between plates. Sprinkle with remaining parsley. Squeeze a lemon wedge over top, if desired.