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Pan-Roasted Pork Chop

Pan-Roasted Pork Chop with Herbes de Provence, Green Beans, and Lemon Butter

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On the menu Jan 14 — Jan 20

Chef Tim adores the herbal and floral qualities of herbes de Provence. Here, he’s using the French seasoning to coat pork chops, which are pan-seared to toast and release the fragrant aromas of the dried herbs. The flavorful pan drippings are blended into a super-savory sauce with shallot, chicken stock, butter, fresh lemon juice, and chive. It’s perfect for drizzling over the tender pork, plus roasted butternut squash and green beans.

  • Low Carb Diet
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 550
  • Protein 38g
  • Total Carb 29g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    • 8 ounces
    • butternut squash
  • green beans
    • 8 ounces
    • green beans
  • chives
    • 1/8 ounce
    • chives
  • roasted salted almonds
    • 2 tablespoons
    • roasted salted almonds
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • boneless pork chops
    • 2
    • boneless pork chops
  • herbes de Provence
    • 1 teaspoon
    • herbes de Provence
  • chicken stock
    • 8 ounces
    • chicken stock
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan