Pan-Seared Pork Chops with Creamy Lemon Herb Sauce
Juicy pork chops get a golden sear before being topped with a luxurious cream sauce infused with garlic, lemon, and herbs. Roasted Brussels sprouts and carrots, glazed with balsamic, provide a perfect sweet and savory complement. The cream cheese and crème fraîche create a velvety sauce that clings beautifully to the meat, while the bright lemon zest adds freshness. This restaurant-quality dish comes together in about 30 minutes, making it ideal for weeknight dinners when you want something special without the fuss.
Ingredients
- 8 ounce Brussels sprouts, trimmed and halved
- 9 ounce carrots, trimmed, peeled, and cut diagonally
- 1 clove garlic, peeled and minced
- 1 unit lemon, zested and quartered
- 1 tablespoon Italian seasoning
- 10 ounce pork chops
- 1 unit chicken stock concentrate
- 2 tablespoon cream cheese
- 2 tablespoon crème fraîchesour cream1:1budget-friendlyadds dairy
slightly tangier flavor
- 5 teaspoon balsamic glaze
- 5 teaspoon cooking oil
- 1 tablespoon butter
- salt, to taste
- pepper, to taste
Instructions
- 1
Adjust oven rack to top position and preheat oven to 450 degrees
- 2
Wash and dry all produce
- 3
Trim and halve Brussels sprouts lengthwise, quartering any larger ones
- 4
Trim, peel, and cut carrots diagonally into half-inch pieces, halving larger carrots lengthwise first
- 5
Peel and mince garlic
- 6
Zest and quarter lemon
- 7
Toss Brussels sprouts and carrots on baking sheet with oil, half the Italian seasoning, salt, and pepper
- 8
Roast on top rack for 20-25 minutes, tossing halfway through, until tender and lightly browned
- 9
Pat pork dry and season all over with remaining Italian seasoning, salt, and pepper
- 10
Heat oil in large pan over medium-high heat
- 11
Add pork and cook until browned and cooked through, 4-6 minutes per side, pressing down with spatula
- 12
Transfer pork to cutting board and tent with foil
- 13
Wipe out pan
- 14
Heat oil in same pan over medium heat
- 15
Add garlic and cook until fragrant, 30 seconds
- 16
Whisk in water, stock concentrate, cream cheese, and lemon juice
- 17
Simmer while whisking until thickened, 2-3 minutes
- 18
Remove from heat and whisk in crème fraîche, butter, and lemon zest
- 19
Season sauce with salt and pepper
- 20
Transfer roasted vegetables to bowl and toss with half the balsamic glaze
- 21
Slice pork crosswise
- 22
Divide pork and vegetables between plates
- 23
Spoon sauce over pork and sprinkle with remaining lemon zest
- 24
Drizzle vegetables with remaining balsamic glaze
Tips
Press pork down with a spatula while cooking to ensure even browning and better contact with the pan.
Tent the cooked pork with foil to keep it warm while making the sauce - this prevents overcooking.
Quarter larger Brussels sprouts and halve larger carrots lengthwise so all vegetables cook evenly.
Good to Know
Refrigerate leftovers for up to 3 days. Store sauce separately and reheat gently to prevent separation.
Brussels sprouts and carrots can be prepped and cut up to 1 day ahead. Sauce can be made 2 hours ahead and reheated gently.
Serve immediately while pork is warm and sauce is creamy. Pairs well with rice, mashed potatoes, or crusty bread.
Common Mistakes
Don't skip pressing the pork with spatula to avoid uneven browning
Remove sauce from heat before adding crème fraîche to prevent curdling
Cut vegetables uniformly to ensure even cooking times
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of pork?
Yes, boneless pork tenderloin or pork loin works well. Adjust cooking time based on thickness - thinner cuts need less time.
What if I don't have crème fraîche?
Substitute with sour cream or heavy cream. Add it off the heat and stir gently to prevent the sauce from breaking.
How long will this keep in the refrigerator?
Leftovers keep for up to 3 days refrigerated. Reheat pork gently and warm sauce separately, adding a splash of water if needed.