Bold Steak-Seared Pork Chops with Creamy Pan Sauce and Lemon Broccoli

Transform ordinary pork chops into a restaurant-worthy meal with this simple recipe. The chops are generously coated in a bold and savory steak spice blend, then seared until golden and juicy. A quick creamy pan sauce made with sour cream and beef stock concentrate adds richness, while roasted potatoes and lemony broccoli round out the plate.

This dish delivers all the flavors of a classic steakhouse dinner without leaving your kitchen. Perfect for a weeknight indulgence or a special occasion, it’s sure to impress.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

20 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. Halve, peel and mince half the onion (whole onion for 4). Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread potatoes across entire sheet; roast on top rack for 20-25 minutes total.) Roast on top rack for 5 minutes (you’ll add broccoli then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden and broccoli is tender, 15-20 minutes more.
4. While veggies roast, pat pork dry with paper towels; 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. (If crust browns too quickly, reduce heat to medium.) Turn off heat; transfer pork to a cutting board. Wipe out pan.
5. Heat a 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 (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat and stir in sour cream until combined. Season generously with pepper.
6. Toss broccoli with lemon zest. Thinly slice pork crosswise. Divide pork, potatoes and broccoli between plates. Spoon pan 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 ensure they are cooked through.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar creamy texture and tang.

How do I know when the pork is done?

Pork should reach an internal temperature of 145°F. Use an instant-read thermometer for accuracy. Let it rest for a few minutes before slicing.