Seared Pork Chops with Creamy Shallot Sauce and Lemon Green Beans

These pork chops get the steakhouse treatment: a bold spice rub, a perfect sear and a luscious creamy shallot pan sauce. Paired with velvety mashed potatoes and bright lemon-spiked green beans, this meal is anything but ordinary.

Every element comes together for a dinner that feels special but is simple enough for a weeknight. The sauce comes together in the same pan, picking up all those flavorful browned bits, while the green beans add a fresh, citrusy contrast.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a pot of salted water to a boil. Peel and dice the potatoes into 1-inch cubes. Add to boiling water and cook until tender, about 12-15 minutes. Drain and return to pot.
2. While potatoes cook, trim the ends of the green beans. Zest and juice the lemon. Finely dice the shallot.
3. Pat the pork chops dry with paper towels. Season generously with salt and pepper on both sides.
4. Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear pork chops until golden brown and cooked through, about 4-5 minutes per side (depending on thickness). Remove from skillet and set aside.
5. Reduce heat to medium. Add a pat of butter and the diced shallot to the skillet. Cook, stirring, until softened, about 1 minute.
6. Add the beef stock concentrate and 1/4 cup water to the skillet, scraping up any browned bits. Let simmer for 1 minute.
7. Stir in a splash of cream (or milk) and any accumulated juices from the pork. Cook until slightly thickened, about 1-2 minutes. Season with salt and pepper to taste. Keep warm.
8. In the same pot used for potatoes, add the green beans to boiling water and cook until crisp-tender, about 3-4 minutes. Drain.
9. Toss green beans with lemon zest and a squeeze of lemon juice. Season with salt.
10. Mash the cooked potatoes with butter, milk, salt and pepper until creamy.
11. Serve the pork chops with mashed potatoes and green beans. Spoon the creamy shallot sauce over the pork.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for the beef stock concentrate?

You can use 1/2 cup of beef broth or a beef bouillon cube dissolved in water. Reduce the added water accordingly.

How do I make this dairy-free?

Use olive oil instead of butter and replace cream with a dairy-free alternative like coconut cream or cashew cream.