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

These pork chops are treated like a steak: coated in a bold and savory steak spice blend, then seared to perfection. A creamy pan sauce made from the drippings takes them over the top, while roasted potatoes and bright lemony broccoli round out the meal. It’s a complete steakhouse-style dinner you can make any night of the week.

The best part? Everything comes together in about 35 minutes, with simple ingredients and straightforward steps. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe delivers big flavor with minimal fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1/2-inch wedges. Dice the onion into small pieces. Cut the broccoli into small florets. Zest and juice the lemon.
2. Toss the potato wedges with 1 teaspoon of cooking oil, salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden and tender.
3. While the potatoes roast, pat the pork chops dry with paper towels. Season both sides with the bold & savory steak spice, pressing gently to adhere.
4. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, until browned and cooked through (internal temperature 145°F). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add the diced onion to the skillet and cook for 2-3 minutes, until softened. Stir in the beef stock concentrate and 1/4 cup water, scraping up any browned bits. Let simmer for 1 minute.
6. Remove the skillet from heat and stir in the Caesar dressing until the sauce is creamy. Return the pork chops to the skillet, turning to coat in the sauce.
7. In a separate bowl, toss the broccoli florets with olive oil, salt and pepper. Spread on a baking sheet and roast for 10-12 minutes, until tender and lightly charred. Squeeze lemon juice over the broccoli before serving.
8. Serve the pork chops with the creamy pan sauce, roasted potatoes and lemony broccoli. Garnish with lemon zest if desired.

Recipe Tips

FAQ

Can I use chicken instead of pork chops?

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 steak spice?

A blend of paprika, garlic powder, onion powder, black pepper and a pinch of cayenne makes a good substitute.

Can I make this recipe dairy-free?

The creamy pan sauce uses Caesar dressing which typically contains dairy. You can try a dairy-free Caesar dressing or make a simple pan sauce with broth and a splash of non-dairy milk.