Pan-Seared Pork Chops with Creamy Sauce, Roasted Potatoes and Lemon Green Beans

These pork chops get the steakhouse treatment: a bold spice rub, a perfect sear and a luscious creamy pan sauce. Paired with golden roasted potatoes and bright lemony green beans, this meal is anything but ordinary.

It’s a satisfying dinner that feels special but comes together in under an hour. The creamy sauce, made with sour cream and beef stock, ties everything together beautifully.

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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. Preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Halve, peel and mince half the onion (whole onion for 4 servings). 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 out across entire sheet; roast for 20-25 minutes total.) Roast on top rack for 10 minutes (you’ll add green beans then).
3. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden brown 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 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 begins to brown too quickly, reduce heat to medium. Turn off heat; transfer pork to a plate. 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 green beans with lemon zest. Divide pork, potatoes and green beans 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 pork tenderloin medallions work well. Adjust cooking time as needed to ensure they reach an internal temperature of 145°F.

What can I substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar creamy texture and tang.

Can I make this dairy-free?

Use a dairy-free sour cream alternative and skip the butter if any. The sauce will still be delicious.