Lemon-Pepper Pork Chops
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Lemon-Pepper Pork Chops

Lemon-Pepper Pork Chops

with Roasted 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 oven-roasted 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

Brussels Sprouts

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

2 tbsp


(Contains Milk)

1 tsp


1 tbsp



Nutrition Values

Calories710 kcal
Fat18 g
Saturated Fat9 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber9 g
Protein50 g
Cholesterol140 mg
Sodium1540 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.


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


Prep and roast veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then slice carrot into 1/8-inch rounds. Halve Brussels sprouts.Zest, then juice half the lemon. Cut remaining lemon into wedges.Add carrots, Brussels sprouts, half the garlic salt, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to an unlined baking sheet. Toss to combine.Roast in the middle of the oven, stirring halfway until tender and golden-brown, 16-20 min.

Cook rice

Meanwhile, add remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water 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, roughly chop parsley.Whisk together Cream Sauce Spice Blend, broth concentrates, half the parsley and 1/2 cup (1 cup) water in a medium bowl.

Prep sauce and start pork

Heat a large non-stick pan over medium-high heat. While pan heats, pat pork dry with paper towels.Season pork all over with Lemon-Pepper Seasoning. When hot, add 1 tbsp (2 tbsp) butter, 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 remaining parsley. Thinly slice pork.Divide rice, pork and veggies between plates.Spoon sauce from pan over pork.Squeeze a lemon wedge over top, if desired.

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