Pork Chops & Lemon-Pepita Pan Sauce with Rice & Sautéed Veggies
New & Notable

Pork Chops & Lemon-Pepita Pan Sauce

with Rice & Sautéed Veggies

40 MIN
+$4.99/serving 2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    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
      720 Cals (est.)
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    fresh
    ingredients
    Pork Chops & Lemon-Pepita Pan Sauce with Rice & Sautéed Veggies
    Title
    • 2 Skin-On Salmon Fillets
    • 1 Lemon
    • ½ cup Long Grain White Rice
    • 1 oz Tomato Chipotle Flavored Butter
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Raw Pepitas
    • 1 Delicata Squash
    • 1 Poblano Pepper
    Prepare the ingredients
    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.

    Cook the rice
    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.

    Cook the vegetables
    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.

    Cook the fish
    4 Cook the fish

    Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving plates. 

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

    Make the pan sauce & serve your dish
    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 cooked fish. Serve the cooked vegetables on the side. Top the fish with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the rice
    Cook the vegetables
    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 fish

    Pat the fish 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 fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to two serving plates. 

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

    Cook the fish
    Make the pan sauce & serve your dish
    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 cooked fish. Serve the cooked vegetables on the side. Top the fish with the pan sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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