Steakhouse Pork Chops with Creamy Pan Sauce, Roasted Potatoes &Amp; Lemony Broccoli

Transform your weeknight dinner into a steakhouse experience with these boldly seasoned pork chops. Coated in a savory steak spice blend and seared until golden, they’re finished with a luscious creamy pan sauce that takes every bite over the top. Paired with crispy roasted potatoes and bright lemony broccoli, this meal is a complete showstopper.

Best of all, it comes together in about 35 minutes using simple ingredients. Whether you’re cooking for a special occasion or just elevating a regular Tuesday, these pork chops deliver big flavor without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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) 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. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1-inch wedges. Peel and halve the onion, then cut into 1-inch pieces. Toss potatoes and onion on a baking sheet with 1 teaspoon olive oil, salt and pepper. Roast for 20-25 minutes, until golden and tender.
2. While the potatoes roast, pat the pork chops dry with paper towels. Season all over with the bold & savory steak spice, salt and pepper.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 145°F). Transfer to a plate and tent with foil to rest.
4. Reduce heat to medium. Add 1 teaspoon cooking oil to the skillet, then add the remaining onion (if any) and cook for 1 minute. Stir in the beef stock concentrate and 1/4 cup water, scraping up any browned bits. Simmer for 1 minute, then remove from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
5. While the sauce simmers, cut the broccoli into small florets. Place in a microwave-safe bowl with 2 tablespoons water and cover. Microwave on high for 2-3 minutes until bright green and tender. Drain, then squeeze the lemon juice over the broccoli and toss with a pinch of salt.
6. Slice the rested pork chops against the grain. Divide the roasted potatoes, lemony broccoli and pork chops among plates. Drizzle the creamy pan sauce over the pork and serve immediately.

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 reach an internal temperature of 145°F.

What can I substitute for the steak spice?

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

How do I store leftovers?

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