Pork Chops with Pepper Jam Pan Sauce

🥘 Ingredients

• black pepper
  2 tsp, 1 pinch
• butter
  2 tbsp
• carrots (peeled and halved lengthwise)
  1 bunch
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• cooking oil
  3 tbsp
• crème fraîche
  2 tbsp
• lentils
  19 oz
• pork chops
  2 unit
• red pepper jam
  2 tbsp
• salt
  2 tsp, 1 pinch
• scallions
  4 unit
• smoky red pepper crema
  1 unit
• water
  ¼ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust oven rack to the top position and preheat to 425 degrees. carrots . Toss with a drizzle of cooking oil , salt , and black pepper . Arrange on a baking sheet and roast until tender ⏱️ 25 minutes .

   carrots: 1 bunch (peeled and halved lengthwise), cooking oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

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

   scallions: 4 unit, lentils: 19 oz
3. 

   3

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant ⏱️ 30 seconds . Add lentils and chicken stock concentrate . Simmer until liquid reduces ⏱️ 3 minutes .

   cooking oil: 1 tbsp, chicken stock concentrate: 1 unit
4. 

   4

   Meanwhile, pat pork chops dry with paper towels and season all over with salt and black pepper .

   pork chops: 2 unit, salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Stir smoky red pepper crema , chili powder , crème fraîche , and butter into the pot with lentils. Taste and season with additional salt and black pepper if desired.

   smoky red pepper crema: 1 unit, chili powder: 1 tsp, crème fraîche: 2 tbsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Heat a large pan over medium-high heat. Add remaining cooking oil and cook pork until browned and cooked through ⏱️ 4 minutes per side. Transfer to a plate. Heat pan over medium heat, add water , red pepper jam , and butter . Cook, stirring, until butter has melted and sauce has thickened ⏱️ 1 minute .

   cooking oil: 1 tbsp, water: ¼ cup, red pepper jam: 2 tbsp, butter: 1 tbsp
7. 

   7

   Thinly slice pork crosswise. Serve chops over smoky lentils with roasted carrots on the side. Drizzle with pepper jam sauce and sprinkle with reserved scallion greens.