Lemon-Pepper Pork Chops
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Lemon-Pepper Pork Chops

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.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

170 g

Green Beans

170 g


1 unit


7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp

Lemon-Pepper Seasoning

1 tsp

Garlic Salt

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp


(Contains Milk)

½ tbsp



Nutrition Values

Calories750 kcal
Fat24 g
Saturated Fat13 g
Carbohydrate86 g
Sugar10 g
Dietary Fiber8 g
Protein49 g
Cholesterol155 mg
Sodium1530 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.


Medium Pot
Measuring Cups
Measuring Spoons
Medium Non-Stick Pan
Paper Towel
Medium Bowl


Cook rice

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.

Cook veggies

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.

Prep sauce and start pork

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.)

Cook sauce and finish pork

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.**

Finish and serve

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.

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