---
title: Pork Chops with Creamy Lemon Pan Sauce
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-chops-with-creamy-lemon-pan-sauce-612f9bbe72a0d8104a60b24a
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Calorie Smart
  - Easy Prep
  - Pan Sauce
  - Quick
rating: 4.0
rating_count: 3400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the creamy lemon pan sauce, calling it delicious and bright.
  - theme: Ease of prep
    text: Several noted the farro took longer to cook than expected; adjust liquid ratio for best results.
image: "https://images.recipes.furrysalamander.com/pork-chops-with-creamy-lemon-pan-sauce.avif"
---
Preheat #oven{} to 425°F. Wash and dry all produce. Peel and mince @garlic{3%cloves}.

In a #medium pot{}, melt @butter{1%tbsp} over medium-high heat. Add half the garlic and cook, stirring, until fragrant ~{30%seconds}. Add @farro{½%cup}, 3 cups water, half the @chicken stock concentrate{2%unit}, and a pinch of @salt{1%tsp}. Bring to a boil and cook until farro is tender ~{25%minutes}. If excess liquid remains, pour it out. If it dries out too soon, add a splash of water.

While farro cooks, trim and halve @zucchini{1%unit} lengthwise, then cut crosswise into ½-inch thick half-moons. Zest and quarter @lemon{1%unit}.

On a #baking sheet{}, toss zucchini with a drizzle of @cooking oil{2%tbsp}, half the @italian seasoning{1%tsp}, salt, and @black pepper{1%tsp}. Add half the lemon wedges, peel sides up. Roast until zucchini is browned and tender and lemon is lightly browned ~{14%minutes}.

Meanwhile, pat @pork chops{2%unit} dry with paper towels and season with the remaining Italian seasoning, salt, and pepper. Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Cook pork until browned and cooked through ~{4%minutes} per side. If browning too quickly, lower heat. Transfer to a cutting board.

To the same pan over medium-high heat, add remaining garlic, remaining stock concentrate, and ¼ cup water. Cook until slightly reduced ~{2%minutes}. Remove pan from heat and stir in @sour cream{2%tbsp}. Season with salt and pepper, then add a squeeze of fresh lemon juice.

Stir roasted zucchini, a squeeze of lemon juice, and lemon zest into the pot with farro. Season generously with salt and pepper. Slice pork crosswise. Divide farro between plates, top with pork, and drizzle with pan sauce. Serve with roasted lemon wedges on the side.