Pan-Seared Pork Chops with Creamy Shallot Sauce and Lemon Green Beans

These pork chops are anything but ordinary. Coated in a bold steak spice blend and pan-seared until golden, they’re tender, juicy and full of flavor. The star of the show is the creamy shallot pan sauce-rich, tangy and perfectly complements the meat.

Alongside, you’ll find crispy roasted potatoes and bright green beans tossed with fresh lemon zest. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight. No steakhouse required!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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 Vegetable 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 all produce. Dice potatoes into ½-inch pieces. Halve, peel and mince shallot. Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes (you’ll add green beans then). For 4 servings, spread potatoes across entire sheet; roast 20-25 minutes total.
3. After 10 minutes, remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. Return to top rack until potatoes are golden and green beans tender, 12-15 minutes more. For 4 servings, leave potatoes roasting and add green beans to a second baking sheet on middle rack.
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. Transfer to a plate; wipe out pan.
5. 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 sour cream. Season generously with pepper.
6. Toss green beans with lemon zest. Divide pork, potatoes and green beans between plates. Spoon 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 avoid drying out.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. For a dairy-free option, use a plant-based sour cream or coconut cream.

Can I make this recipe ahead of time?

The components can be prepped ahead: chop potatoes, mince shallot and wash green beans. Cook the pork and sauce just before serving for best texture.