{"id":51331,"date":"2023-03-21T22:21:05","date_gmt":"2023-03-21T22:21:05","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=51331"},"modified":"2023-06-27T15:31:59","modified_gmt":"2023-06-27T15:31:59","slug":"creamy-lemon-herb-pork-chops","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2023\/03\/21\/creamy-lemon-herb-pork-chops\/","title":{"rendered":"Creamy Lemon-Herb Pork Chops"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Balsamic-Glazed Brussels Sprouts &amp; Carrots<\/h3>\n<h4 style=\"text-align: center;\">Yield: 2 Servings<\/h4>\n<p><span class=\"sc-5b343ba0-0 gMmzWl\" data-test-id=\"description-body-title\" data-zest=\"hellofresh\">Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony cr\u00e8me fra\u00eeche sauce. For a side, roasted carrots and Brussels sprouts drizzled in a balsamic glaze. <\/span><\/p>\n<p>Prep: 10 Cook: 35<\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz Brussels sprouts<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lemon<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz chicken stock concentrate<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">tsp balsamic glaze<\/span><\/li>\n<li><span class=\"quantity\">9<\/span><span class=\"ingredient-name\">oz carrots <\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">clove garlic<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Italian seasoning <\/span><\/li>\n<li><span class=\"quantity\">10<\/span><span class=\"ingredient-name\">oz pork chops<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS cream cheese<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS cr\u00e8me fra\u00eeche<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt &amp; pepper<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">tsp cooking oil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS butter <\/span><\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51335\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbPrep.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbPrep.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbPrep.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Prep:<\/strong><\/p>\n<p>Adjust rack to top position and preheat oven to 450\u00b0F. Wash and dry produce. Trim and halve <strong>Brussels sprouts<\/strong> lengthwise (quarter any larger sprouts). Trim, peel, and cut <strong>carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces (halve any larger <strong>carrots<\/strong> lengthwise first). Peel and mince or grate <strong>garlic<\/strong>. Zest and quarter <strong>lemon<\/strong>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51336\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbRoastVeg.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbRoastVeg.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbRoastVeg.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Roast veggies:<\/strong><\/p>\n<p>Toss <strong>Brussels sprouts<\/strong> and <strong>carrots<\/strong> on a baking sheet with a large drizzle of <strong>oil<\/strong>, half the <strong>Italian Seasoning<\/strong> (you\u2019ll use the rest in the next step), <strong>salt<\/strong>, and <strong>pepper<\/strong>. Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51333\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbCookPork.jpg?resize=300%2C166\" alt=\"\" width=\"300\" height=\"166\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbCookPork.jpg?resize=300%2C166&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbCookPork.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Cook pork:<\/strong><\/p>\n<p>Pat <strong>pork<\/strong> dry with paper towels; season all over with remaining <strong>Italian Seasoning<\/strong>, <strong>salt<\/strong>, and <strong>pepper<\/strong>. Heat a large drizzle of <strong>oil<\/strong> in a large pan over medium-high heat. Add <strong>pork<\/strong> and cook until browned and cooked through, 4- to 6-minutes per side.<\/p>\n<p><strong>Tip:<\/strong> Press <strong>pork<\/strong> down with a spatula to ensure even browning. Turn off heat; transfer <strong>pork<\/strong> to a cutting board and tent with foil to keep warm. Wipe out pan.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51337\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbSauce.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbSauce.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbSauce.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Make sauce:<\/strong><\/p>\n<p>Heat a drizzle of <strong>oil<\/strong> in pan used for <strong>pork<\/strong> over medium heat. Add <strong>garlic<\/strong> and cook until fragrant, 30 seconds. Whisk in 1\u20443 cup <strong>water<\/strong>, <strong>stock concentrate<\/strong>, <strong>cream cheese<\/strong>, and a squeeze of <strong>lemon juice<\/strong>. Simmer, whisking, until thickened, 2- to 3-minutes. Remove pan from heat. Whisk in <strong>cr\u00e8me fra\u00eeche<\/strong>, 1 TBS <strong>butter<\/strong>, and a pinch of <strong>lemon zest<\/strong> until combined. Season with <strong>salt<\/strong> and <strong>pepper<\/strong>.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51334\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbGlazeVeg.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbGlazeVeg.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbGlazeVeg.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Glaze veggies:<\/strong><\/p>\n<p>Once <strong>veggies<\/strong> are done, transfer to a large bowl. Add half the <strong>balsamic glaze<\/strong> and toss until evenly coated.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-51338\" src=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbServe.jpg?resize=300%2C170\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbServe.jpg?resize=300%2C170&amp;ssl=1 300w, https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerbServe.jpg?w=467&amp;ssl=1 467w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p><strong>Finish &amp; serve:<\/strong><\/p>\n<p>Slice <strong>pork<\/strong> crosswise. Divide <strong>pork<\/strong> and <strong>veggies<\/strong> between plates. Spoon <strong>sauce<\/strong> over <strong>pork<\/strong> and sprinkle with as much remaining <strong>lemon zest<\/strong> as you like. Drizzle <strong>veggies<\/strong> with as much remaining <strong>balsamic glaze<\/strong> as you like and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Balsamic-Glazed Brussels Sprouts &amp; Carrots Yield: 2 Servings Lemon, mixed with classic herbs on pork chops seared in Italian seasoning, then covered in a buttery, lemony cr\u00e8me fra\u00eeche 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 cr\u00e8me fra\u00eeche salt &amp; pepper 5tsp cooking oil&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2023\/03\/21\/creamy-lemon-herb-pork-chops\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":51332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[60,68,185],"class_list":["post-51331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-brussels-sprouts","tag-carrots","tag-pork-chop"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/03\/PorkChopLemonHerb.jpg?fit=624%2C436&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51331","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=51331"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51331\/revisions"}],"predecessor-version":[{"id":51878,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/51331\/revisions\/51878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/51332"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=51331"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=51331"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=51331"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}