Pork Chops with Pepper Jam Pan Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  4 tbsp
• carrots
  24 oz
• chicken stock concentrate
  2 unit
• chili powder
  2 tsp
• cooking oil
  1 tbsp
• creme fraiche
  4 tbsp
• lentils
  2 unit
• pork chops
  20 oz
• red pepper jam
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• smoky red pepper crema
  1/2 c
• water
  2 tbsp

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). Toss carrots on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender, 20-25 minutes.

   carrots: 24 oz, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While carrots roast, trim and thinly slice scallions , separating whites from greens. Drain and rinse lentils .

   scallions: 4 unit, lentils: 2 unit
3. 

   3

   Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites. Cook, stirring, until fragrant, ⏱️ 30 seconds . Add chicken stock concentrate , smoky red pepper crema , chili powder , and water ; stir until combined. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through, 6-8 minutes. TIP: If lentils seem too soupy, increase the heat under the pot and cook until thickened to your liking.

   chicken stock concentrate: 2 unit, smoky red pepper crema: 1/2 c, chili powder: 2 tsp, water: 2 tbsp
4. 

   4

   Meanwhile, pat pork chops dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (If pork begins to brown too quickly, lower heat.) Turn off heat; transfer to a plate. Wipe out pan.

   pork chops: 20 oz
5. 

   5

   Stir creme fraiche and butter into pot with lentils. Taste and season with salt and pepper if desired.

   creme fraiche: 4 tbsp, butter: 4 tbsp
6. 

   6

   Heat pan used for pork over medium heat; add 1/4 cup water, red pepper jam , and 1 TBSP butter (1/2 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 1-2 minutes.

   red pepper jam: 2 unit
7. 

   7

   Thinly slice pork crosswise. Divide pork, creamed lentils, and carrots between plates in separate sections. Spoon pepper jam sauce over pork; sprinkle with scallion greens. Serve.