Name:

HF Pork Chops with Creamy Lemon Pan Sauce

Description

Over Roasted Zucchini Farro

Serves 2 or 4

Prep Time: 5 minutes

Cook TIme: 35 minutes

Calories: 600

Ingredients
3/4 Cup Farro (1 1/2 Cups for 4 servings)
1 Zucchini (2 for 4)
1 Lemon (2 Lemons for 4)
1 TBSP Italian Seasoning (2 TBSP for 4)
12 oz Pork Chops (24 oz for 4)
2 TBSP Chicken Stock Concentrate (4 TBSP for 4)
2 TBSP Sour Cream (4 TBSP for 4)
2 CLoves Garlice (4 Cloves for 4)

Instructions
1. Cook Farro
Adjust rack to top position and preheat oven to 425 degrees. Washa nd dry produce.
Peel and mince garlic.
Melt 1 TBSP (2 TBSP for 4) in a medium pot over medium high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.
Add 1/2 cup farro, 3 cups water, half the stock conentrates, and 1/2 tsp salt (for 4 servings use 1 cup farro, 5 cups water, and 1 tsp salt). Bring to a boil and cook until farro is tender, 25-30 minutes.
2. Prep
While farro cooks, trim and halve zucchini lengthwise; cut crosswise into 1/2 in thick half-moons. Zest and quarter lemon (for 4 servings zest one lemon and quarter both).
3. Roast Zucchini & Lemon
Toss Zucchini on a baking sheet with a drizzle of oil, half the Italina Seasoning, salt, and pepper. Add half the lemon wedges, peel sides up.
Roast on top rack until succhini is browned and tender and lemon is lightly browned, 14-16 minutes.
4. Cook Pork
Meanwhile, pat pork dry with paper towels, season with remaining Italian seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium high heat. Cook until browned and cooked through, 4-6 minutes per side.
Transfer to a cutting board.
5. Make Sauce
To same pan over medium high heat, add remaining garlic, remaning stock concentrate, and 1/4 cup water (1/3 cupr for 4). 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.
6. Finnish & Serve
Stirroasted zucchini, a squeeze of fresh lemon juice, and lemon zest to taste into pot with farro. Season generously with salt and pepper.
Slice pork crosswise.
Divide farro between plates; top with pork. Drizzle pan sauce over pork. Serve with reasted lemon wedges on the side.

Length

40

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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