Steakhouse-Style Pork Chops with Creamy Pan Sauce, Roasted Potatoes &Amp; Lemon Green Beans

These pork chops are anything but ordinary. Coated in a bold steak spice blend and seared until golden, they’re finished with a luscious creamy pan sauce that takes them over the top. Paired with crispy roasted potatoes and bright lemony green beans, this meal brings steakhouse flavor home.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 35 minutes. The sides roast in the oven while the pork sears on the stovetop, making it an efficient and satisfying meal.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Halve, peel and mince half the onion. Zest and quarter the 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. Add green beans to the empty side, toss with oil, salt and pepper. Return to oven and roast until potatoes are golden and beans are tender, 10-15 minutes more.
4. Pat pork chops 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. Add minced onion; cook until softened and lightly browned, 3-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly reduced, 2-3 minutes. Remove from heat; stir in sour cream. Season with pepper.
6. Toss green beans with lemon zest. Divide pork, potatoes and green beans among plates. Spoon sauce over pork. Serve with lemon wedges.

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.

What can I substitute for sour cream?

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

How do I know when the pork chops are done?

Use an instant-read thermometer; pork is safe at 145°F. The chops should be golden brown and firm to the touch.