Juicy Seared Pork Chops with Creamy Pan Sauce, Roasted Potatoes and Lemony Broccoli

Transform ordinary pork chops into a restaurant-worthy meal with this simple recipe. The chops are coated in a bold steak spice blend, seared until golden and finished with a luscious creamy pan sauce. Paired with crispy roasted potatoes and bright lemony broccoli, this dinner is sure to impress.

Best of all, it comes together in under an hour using everyday ingredients. Whether you’re cooking for a special occasion or a weeknight treat, these pork chops deliver big flavor without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView 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

Instructions

1. Preheat your oven to 425°F (220°C). Dice the potatoes into ½-inch pieces. Peel and thinly slice the onion. Cut the broccoli into small florets. Zest and juice the lemon.
2. Toss the potatoes and onion on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast for 20-25 minutes, until golden and tender.
3. Meanwhile, pat the pork chops dry with paper towels. Rub the steak spice evenly over both sides of the chops.
4. Heat a large skillet over medium-high heat with a drizzle of oil. Sear the pork chops for 3-4 minutes per side, until browned and cooked through (internal temperature 145°F). Remove from skillet and rest on a plate.
5. Reduce heat to medium. Add the sliced onion to the skillet and cook for 2 minutes, stirring. Add the beef stock concentrate and ¼ cup water, scraping up any browned bits. Simmer for 1 minute.
6. Stir in the sour cream and half the lemon juice. Season with salt and pepper to taste. Return the pork chops to the skillet, turning to coat in the sauce.
7. While the sauce finishes, place the broccoli on a microwave-safe plate with a splash of water. Cover and microwave for 2-3 minutes until tender. Drain and toss with remaining lemon juice and a pinch of salt.
8. Serve the pork chops with the creamy pan sauce, roasted potatoes and onions and lemony broccoli on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

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

How do I make the sauce dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream.

Can I prepare any components ahead?

You can chop the vegetables and season the pork chops up to a day in advance. Store covered in the refrigerator.