Steak-Seared Pork Chops with Creamy Pan Sauce and Lemon Green Beans

These pork chops are anything but ordinary. Coated in a bold steak spice blend and seared until golden, they deliver the rich, savory flavor you’d expect from a steakhouse. A creamy pan sauce made with sour cream and beef stock adds lusciousness, while roasted potatoes and lemony green beans round out the plate.

This recipe proves that a spectacular dinner doesn’t require hours in the kitchen. With simple techniques and a handful of ingredients, you can create a meal that feels both indulgent and approachable. Perfect for a cozy night in or when you want to impress without the fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve and peel onion; mince one half. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. Return to top rack and roast until potatoes are golden and green beans are tender, 10-15 minutes more.
4. While veggies roast, pat pork dry with paper towels; season all over with salt, then coat with steak spice. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. If crust browns too quickly, reduce heat to medium. Transfer pork to a plate; wipe out pan.
5. Heat another drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. Stir in stock concentrate and ¼ cup water. Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat; stir in sour cream. Season generously with pepper.
6. Toss green beans with lemon zest. Divide pork, potatoes and green beans between plates. Spoon sauce over pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork loin chops or even pork tenderloin medallions work well. Adjust cooking time as needed to avoid overcooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. For a dairy-free option, use a plant-based sour cream or coconut cream.

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free. Just ensure your steak spice blend and stock concentrate are certified gluten-free.