---
title: "Pork Chops with Creamy Lemon Pan Sauce over Roasted Zucchini Farro"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/pork-chops-with-creamy-lemon-pan-sauce-over-roasted-zucchini-farro-612f9bbe72a0d8104a24b0a !!PLACEHOLDER!!"
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Calorie Smart
  - Easy Prep
rating: 4.0
rating_count: 3400
source_chef: "Michelle Doll"

review_highlights:
  - theme: Flavor
    text: "Many loved the creamy lemon pan sauce, calling it delicious and bright; some thought the dish needed more seasoning."
  - theme: Ease of prep
    text: "Several noted the farro took longer to cook than expected; some found the draining instructions unclear."

nutrition:
  calories: 390
  protein: 12
  fat: 14
  saturated fat: 4.5
  carbohydrates: 53
  sugar: 7
  fiber: 10
  cholesterol: 15
  sodium: 730
  potassium: 710
  calcium: 80
  iron: 5.8
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Chops/pork-chops-with-creamy-lemon-pan-sauce.avif"
---

Wash and dry all produce. Peel and mince @garlic{1%clove}. Melt @butter{2%tbsp} in a #medium pot{} over medium-high heat. Add half the @garlic{} and cook, stirring, until fragrant, ~{30%seconds}. Add @farro{1%cup}, @water{3%cup}, half the @chicken stock concentrate{1%unit}, and @salt{½%tsp}. Bring to a boil and cook until farro is tender, 25-30 minutes. If you end up with excess stock, pour it out. If the stock evaporates before the farro is done, add a splash of water.

While the farro cooks, trim and halve @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick half-moons. Zest and quarter @lemon{1%unit}. For 4 servings, zest one lemon and quarter both.

Toss @zucchini{} on a #baking sheet{} with a drizzle of @cooking oil{4%tsp}, half the @italian seasoning{1%tbsp}, @salt{}, and @pepper{}. Add half the @lemon wedges{}, peel sides up. Roast on the top #rack oven until the lemon and zucchini begin to char, 14-16 minutes.

Meanwhile, pat @pork chops{1%ounce} dry with @paper towels{}; season with remaining @italian seasoning{}, @salt{}, and @pepper{}. Heat a drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Cook until browned and cooked through, 4-5 minutes per side. If the pork starts browning too quickly, lower the heat. Transfer to a #cutting board{}.

To the same #large pan{}, add the remaining @garlic{}, remaining @chicken stock concentrate{}, and ¼ cup @water{}. Cook until slightly reduced, 2-3 minutes. Remove pan from heat; stir in @sour cream{1%tbsp}. Season with @salt{} and @pepper{}. Add a squeeze of fresh @lemon juice{}.

Stir the roasted @zucchini{}, a squeeze of @lemon juice{}, and @lemon zest{} into the pot with the @farro{}. Season generously with @salt{} and @pepper{}. Slice the @pork chops{} crosswise.

Divide @farro{} between plates; top with pork chops. Drizzle pan sauce over pork. Serve with roasted lemon wedges on the side.