Steak-Spiced Pork Chops with Creamy Shallot Sauce and Lemon Green Beans

These pork chops get the steakhouse treatment: a bold spice rub, a perfect sear and a luscious creamy shallot pan sauce that takes them over the top. Paired with crispy roasted potatoes and bright lemony green beans, this dinner feels special enough for a celebration yet simple enough for a weeknight.

The secret is in the sauce-made with shallot, beef stock concentrate and a touch of sour cream-it comes together in minutes and transforms the dish. Serve with lemon wedges for a fresh finish.

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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. Preheat oven to 425°F. 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.
3. Remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. Roast until potatoes are golden and green beans tender, 12-15 minutes more.
4. Pat pork dry; season with salt and coat with steak spice. Heat olive oil in a large pan over medium-high heat. Cook pork until browned and cooked through, 4-6 minutes per side. Transfer to a plate; wipe out pan.
5. Heat olive oil in same pan over medium heat. Cook shallot until softened, 2-3 minutes. Stir in stock concentrate and ¼ cup water. Simmer until reduced, 2-3 minutes. Remove from heat; stir in sour cream. Season with pepper.
6. Toss green beans with lemon zest. Serve pork with potatoes, green beans and sauce. Garnish with lemon wedges.

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.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes for the sauce.

How do I prevent the pork from drying out?

Do not overcook; use a meat thermometer to ensure internal temperature reaches 145°F, then rest before slicing.