Steak-Seared Pork Chops with Creamy Pan Sauce and Lemony Green Beans

These pork chops are anything but ordinary. Coated in a bold steak spice blend and seared until golden, they’re tender and juicy with a crust that rivals any steakhouse cut. The real star is the creamy pan sauce-made with shallots, beef stock and a touch of sour cream-that adds a rich, tangy finish.

On the side, crispy roasted potatoes and bright lemony green beans complete the meal. It’s a satisfying dinner that feels special but comes together in under an hour. Perfect for a weeknight indulgence or a casual dinner party.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (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 half the onion (all for 4 servings). Zest and quarter the 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 20-25 minutes total.) Roast on top rack for 10 minutes (you’ll add the 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, 12-15 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 browns too quickly, reduce heat to medium.) Turn off heat; transfer pork to a plate. Wipe out pan.
5. Heat another 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 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 ensure they are cooked through.

Can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream. The sauce will still be creamy and delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.