Steakhouse-Style Pork Chops with Creamy Shallot Pan Sauce and Lemon Green Beans

These pork chops get the steakhouse treatment: a bold steak spice rub, a perfect sear and a luscious creamy shallot pan sauce that takes them over the top. It’s a quick yet impressive dinner that feels like a night out.

Alongside, you’ll enjoy crispy roasted potatoes and bright green beans finished with a squeeze of lemon. This complete meal is designed to satisfy those steakhouse cravings right at home, any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive 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. Cut potatoes into ½-inch wedges. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast until golden and tender, about 20-25 minutes.
2. While potatoes roast, trim the ends of the green beans. Zest and juice the lemon. Finely dice the shallot.
3. Pat pork chops dry with paper towels. Season all over with steak spice, salt and pepper.
4. Heat a large skillet over medium-high heat with cooking oil. Add pork chops and sear until golden brown, about 3-4 minutes per side for medium doneness. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add a drizzle of olive oil and the shallot to the skillet. Cook, stirring, until softened, about 1 minute.
6. Stir in the beef stock concentrate and ¼ cup water, scraping up any browned bits. Simmer until slightly reduced, about 1 minute.
7. Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
8. In a separate skillet or microwave-safe bowl, cook green beans with a splash of water until crisp-tender, about 3-4 minutes. Drain, then toss with lemon zest and a squeeze of lemon juice.
9. Serve pork chops with the creamy shallot sauce, roasted potatoes and lemon green beans. Garnish with additional lemon zest if desired.

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?

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

How do I know when the pork chops are done?

Use an instant-read thermometer; pork is safe at 145°F. Let rest 3 minutes before serving.