Juicy Steak-Spiced Pork Chops with Creamy Shallot Sauce, Mashed Potatoes and Lemon Green Beans

These pork chops get the steakhouse treatment: a bold steak spice rub, a quick sear and a luscious creamy shallot pan sauce. Paired with buttery mashed potatoes and bright lemon green beans, this meal is sure to impress.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 35 minutes. The creamy sauce and zesty sides elevate simple pork chops into something extraordinary.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce (except green beans). Dice potatoes into ½-inch pieces. Halve, peel and mince shallot. Zest and quarter lemon.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with half the sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt and pepper. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Keep covered off heat.
3. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with salt, then coat with as much Steak Spice as will stick. 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. (TIP: If crust begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a drizzle of olive oil in same pan over medium heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in remaining sour cream. Season generously with pepper.
5. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a large bowl. Toss with 1 TBSP butter and lemon zest to taste. Season with salt and pepper.
6. Divide pork, potatoes and green beans between plates. Spoon sauce over pork. Serve with lemon wedges on the side.

Recipe Tips

FAQ