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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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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Cut butternut squash cubes to ½-inch pieces, if needed. Rinse green beans and trim and discard ends (line up the ends to cut them all together). Rinse chives and thinly slice. Roughly chop almonds. Halve lemon. Peel shallot and mince. Mince garlic

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss squash and green beans with 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer. Roast until vegetables are almost tender and lightly browned, about 15 minutes (move on to Step 3—but don't forget to come back!). Then, add garlic to baking sheet and gently toss to coat. Continue roasting until vegetables are tender, about 6 minutes more.

  3. Season pork chops

    Season pork chops

    While vegetables roast, pat pork chops dry with paper towel and season all over with herbes de Provence, ½ teaspoon salt, and pepper as desired.  

  4. Sear pork chops

    Sear pork chops

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer to a plate and set aside to rest. Reserve fat in pan for the next step.

  5. Make lemon butter

    Make lemon butter

    Add ½ tablespoon olive oil to pan from pork over medium-high heat. When oil is shimmering, add shallot. Cook until tender, 1-2 minutes. Add ½ container chicken stock and bring to a simmer. Cook, scraping up browned bits from pan, until liquid is mostly reduced and coats the back of a spoon, 4-5 minutes. Add juice of ½ lemon (use remainder to brighten a glass of water). Whisk in butter, 1 packet at a time, until melted and combined. 

  6. Plate pan-roasted pork chop

    Plate pan-roasted pork chop

    Remove pan with lemon butter from heat, then stir in chives. Taste and add salt and pepper as desired. Divide roasted vegetables between serving plates and sprinkle over almonds. Serve alongside pan-roasted pork chop and spoon over lemon butter. Dig in!

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