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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Carrot
1 unit(s)
Lemon
7 g
Parsley
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
2 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.)
- 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.)
- 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.
