Lemon Garlic Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts
Prep & Cook Time:60+ 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
allergens and nutrition facts.
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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
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat pork chops dry, and season with ¼ tsp salt and pinch of pepper
Roughly chop pecans
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork chops in hot pan and sear undisturbed until golden brown, 4-5 minutes. Flip chops, and cover pan. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes.
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add butternut to pan and cook 3-4 minutes or until lightly browned. Add ¼ cup water to pan and cover pan. Cook until butternut is tender, 4-5 minutes stirring occasionally. Add brussel sprouts, garlic, 4 tsp salt and pinch of pepper, cook until tender, 2-3 minutes. Top with pecans
Same pan as chops. Add cream base, 1 tbs lemon juice, and pinch of salt.Bring to a simmer. Remove from heat.
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