Lemon Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Pork Chops
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until golden brown, 4-5 minutes.
Flip chops. Cover and cook until chops are browned and reach a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove chops to a plate and tent with foil. Rest, 3 minutes. Reserve pan; no need to wipe clean.
While pork chops cook, prepare ingredients.
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add butternut squash to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add ¼ cup water. Cover, and stir occasionally until squash is tender, 4-5 minutes.
Uncover, and stir in Brussels sprouts, garlic, ¼ tsp. salt, and a pinch of pepper. Cook until tender, 2-3 minutes.
Top with pecans and remove from burner.
While vegetables cook, make sauce.
Make Sauce and Finish Dish
Return pan used to cook pork to medium-heat heat. Add cream base, 1 Tbsp. lemon juice, and a pinch of salt to hot pan. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping pork chops with sauce and squeezing lemon wedges over meal to taste. Bon appétit!
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