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 these 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 Time10 minutes


serving amount

340 g

Pork Chops, boneless

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)


7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tsp


2 tbsp


(Contains Milk)

1 tbsp


0.06 tsp


0.06 tsp



Nutrition Values

Calories770 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber7 g
Protein48 g
Cholesterol140 mg
Sodium1300 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium100 mg
Iron4.5 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.


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


Prep and roast veggies
  • Peel, then slice carrot into 1/8-inch half-moons.
  • Core, then cut pepper into 1-inch pieces.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
  • Add carrots, peppers, half the Zesty Garlic Blend, 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) sugar and 2 tsp (4 tsp) lemon juice to a parchment-lined baking sheet. Season with salt and pepper. Toss to combine.
  • Roast in the middle of the oven, stirring halfway, until tender-crisp and golden, 10-14 min.
Cook rice
  • Meanwhile, add the remaining Zesty Garlic Blend, 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 concentrate, 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 the pan heats, pat pork dry with paper towels. Season all over with Lemon-Pepper Seasoning
  • When the pan is 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, 4-6 min.** (TIP: If sauce reduces too quickly, add water, 1-2 tbsp at a time.)


Finish and serve
  • Fluff rice with a fork, then stir in lemon zest and remaining parsley. 
  • Thinly slice lemon-pepper pork.
  • Divide rice, pork and roasted veggies between plates.
  • Spoon savoury pan sauce over pork.
  • Squeeze a lemon wedge over top, if desired.