Pork Chops with Creamy Lemon Pan Sauce

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• cooking oil
  2 tbsp
• farro
  ½ cup
• garlic
  3 cloves
• italian seasoning
  1 tsp
• lemon
  1 unit
• pork chops
  2 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• oven
• medium pot
• baking sheet
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Peel and mince garlic .

   garlic: 3 cloves
2. 

   2

   In a medium pot , melt butter over medium-high heat. Add half the garlic and cook, stirring, until fragrant ⏱️ 30 seconds . Add farro , 3 cups water, half the chicken stock concentrate , and a pinch of salt . 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.

   butter: 1 tbsp, farro: ½ cup, chicken stock concentrate: 2 unit, salt: 1 tsp
3. 

   3

   While farro cooks, trim and halve zucchini lengthwise, then cut crosswise into ½-inch thick half-moons. Zest and quarter lemon .

   zucchini: 1 unit, lemon: 1 unit
4. 

   4

   On a baking sheet , toss zucchini with a drizzle of cooking oil , half the italian seasoning , salt, and black pepper . Add half the lemon wedges, peel sides up. Roast until zucchini is browned and tender and lemon is lightly browned ⏱️ 14 minutes .

   cooking oil: 2 tbsp, italian seasoning: 1 tsp, black pepper: 1 tsp
5. 

   5

   Meanwhile, pat pork chops 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.

   pork chops: 2 unit
6. 

   6

   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 . Season with salt and pepper, then add a squeeze of fresh lemon juice.

   sour cream: 2 tbsp
7. 7

   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.