with Balsamic-Glazed Brussels Sprouts & Carrots

Yield: 2 Servings

Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. For a side, roasted carrots and Brussels sprouts drizzled in a balsamic glaze.

Prep: 10 Cook: 35

• 8oz Brussels sprouts
• 1lemon
• 1oz chicken stock concentrate
• 5tsp balsamic glaze
• 9oz carrots
• 1clove garlic
• 1TBS Italian seasoning
• 10oz pork chops
• 2TBS cream cheese
• 2TBS crème fraîche
• salt & pepper
• 5tsp cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

Cook pork:

Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Press pork down with a spatula to ensure even browning. Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water, stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2- to 3-minutes. Remove pan from heat. Whisk in crème fraîche, 1 TBS butter, and a pinch of lemon zest until combined. Season with salt and pepper.

Glaze veggies:

Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.

Finish & serve:

Slice pork crosswise. Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.