Pork Chops with Creamy Lemon Pan Sauce over Roasted Zucchini Farro

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• cooking oil
  4 tsp
• farro
  1 c
• garlic
  1 clove
• italian seasoning
  1 tbsp
• lemon
  1 unit
• lemon juice
• lemon wedges
• lemon zest
• paper towels
• pepper
• pork chops
  1 oz
• salt
  ½ tsp
• sour cream
  1 tbsp
• water
  3 c
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• rack
• large pan
• cutting board
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince garlic . Melt butter in a medium pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, ⏱️ 30 seconds . Add farro , water , half the chicken stock concentrate , and salt . Bring to a boil and cook until farro is tender, 25-30 minutes. If you end up with excess stock, pour it out. If the stock evaporates before the farro is done, add a splash of water.

   garlic: 1 clove, butter: 2 tbsp, garlic, farro: 1 c, water: 3 c, chicken stock concentrate: 1 unit, salt: ½ tsp
2. 

   2

   While the farro cooks, trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter lemon . For 4 servings, zest one lemon and quarter both.

   zucchini: 2 unit, lemon: 1 unit
3. 

   3

   Toss zucchini on a baking sheet with a drizzle of cooking oil , half the italian seasoning , salt , and pepper . Add half the lemon wedges , peel sides up. Roast on the top rack oven until the lemon and zucchini begin to char, 14-16 minutes.

   zucchini, cooking oil: 4 tsp, italian seasoning: 1 tbsp, salt, pepper, lemon wedges
4. 

   4

   Meanwhile, pat pork chops dry with paper towels ; season with remaining italian seasoning , salt , and pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Cook until browned and cooked through, 4-5 minutes per side. If the pork starts browning too quickly, lower the heat. Transfer to a cutting board .

   pork chops: 1 oz, paper towels, italian seasoning, salt, pepper, cooking oil
5. 

   5

   To the same large pan , add the remaining garlic , remaining chicken stock concentrate , and ¼ cup water . Cook until slightly reduced, 2-3 minutes. Remove pan from heat; stir in sour cream . Season with salt and pepper . Add a squeeze of fresh lemon juice .

   garlic, chicken stock concentrate, water, sour cream: 1 tbsp, salt, pepper, lemon juice
6. 

   6

   Stir the roasted zucchini , a squeeze of lemon juice , and lemon zest into the pot with the farro . Season generously with salt and pepper . Slice the pork chops crosswise.

   zucchini, lemon juice, lemon zest, farro, salt, pepper, pork chops
7. 7

   Divide farro between plates; top with pork chops. Drizzle pan sauce over pork. Serve with roasted lemon wedges on the side.

   farro