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

These pork chops are anything but ordinary. Inspired by classic steakhouse flavors, the chops are seasoned generously with a bold steak spice blend, then pan-seared until golden and juicy. The real star is the creamy shallot pan sauce-rich, tangy and perfect for drizzling over the meat.

On the side, crispy roasted Yukon Gold potatoes and tender green beans tossed with fresh lemon zest round out the plate. It’s a complete, satisfying meal that feels special enough for a celebration but simple enough for a weeknight.

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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. Adjust oven rack to top position (and middle for 4 servings). Preheat oven to 425°F. Wash and dry all produce. 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. (For 4 servings, spread potatoes across entire sheet; roast 20-25 minutes total.) Roast on top rack for 10 minutes (you’ll add green beans then).
3. After 10 minutes, remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden and green beans tender, 12-15 minutes more.
4. While veggies roast, pat pork chops 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. Transfer pork to a plate; wipe out pan.
5. Heat a drizzle of olive oil in same pan over medium heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat; stir in sour cream. Season generously 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 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. Adjust cooking time as needed to avoid overcooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. For a dairy-free option, use a plain unsweetened plant-based yogurt.

Can I make this recipe ahead of time?

The sauce and roasted vegetables can be prepared in advance. Reheat gently and cook the pork chops fresh for best results.