Steakhouse Pork Chops with Creamy Pan Sauce and Roasted Potatoes

Transform your weeknight dinner into a steakhouse experience with these succulent pork chops. Coated in a bold and savory steak spice blend, the chops are seared until golden and finished with a luscious creamy pan sauce. The sides are just as impressive: crispy roasted potatoes and tender broccoli brightened with fresh lemon zest.

This complete meal comes together in under an hour and is sure to impress. Serve with lemon wedges on the side for an extra burst of brightness. Perfect for a cozy dinner at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

20 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Halve, peel and mince half the onion (whole onion for 4). 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 across entire sheet; roast on top rack for 20-25 minutes total.) Roast on top rack for 5 minutes (you’ll add broccoli then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden and broccoli tender, 15-20 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 cutting board. 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 broccoli with lemon zest. Thinly slice pork crosswise. Divide pork, potatoes and broccoli 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 even pork tenderloin medallions work well, but adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used instead of sour cream for a similar tangy creaminess.

Can I make this recipe dairy-free?

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