New & Notable

Pork Chops & Lemon-Pepita Pan Sauce

with Rice & Sautéed Veggies

40 MIN

2 Servings

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with Pork Chops

From the Test Kitchen

The star of this dish is the vibrant pan sauce we're serving over seared pork chops, featuring a zesty combination of bright lemon juice, crunchy pepitas, and our tomato chipotle butter. Sides of white rice and sautéed delicata squash and poblano pepper round out the dish on a hearty note.
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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ cup Long Grain White Rice
1 Lemon
1 oz Tomato Chipotle Flavored Butter
2 cloves Garlic
2 Scallions
2 Tbsps Raw Pepitas
1 Tbsp Light Brown Sugar
1 Delicata Squash
1 Poblano Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the squash pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Once rested, slice crosswise.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the pepitas and sliced white bottoms of the scallions. Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter, sugar, and lemon juice (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the sugar has dissolved and the butter is melted. Turn off the heat. Serve the cooked rice topped with the sliced pork. Serve the cooked vegetables on the side. Top the pork with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!