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

These pork chops are anything but ordinary. Inspired by steakhouse classics, we give the humble pork chop a VIP treatment: a bold steak spice rub, a perfect sear and a luscious creamy shallot pan sauce that takes every bite over the top.

But no steakhouse meal is complete without stellar sides. Here, creamy mashed potatoes and bright lemon-spiked green beans round out the plate. It’s a complete, satisfying dinner that feels like a night out-minus the reservation.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce except green beans. Dice potatoes into ½-inch pieces. Halve, peel and mince shallot. Zest and quarter lemon.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Mash with half the sour cream, 1 tablespoon butter, salt and pepper until smooth and creamy, adding splashes of reserved cooking liquid as needed. Keep covered off heat.
3. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. 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 to a plate. Wipe out pan.
4. Heat a drizzle of olive oil in the 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. Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in remaining sour cream. Season generously with pepper.
5. Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a large bowl. Toss with 1 tablespoon butter and lemon zest to taste. Season with salt and pepper.
6. Divide pork, potatoes and green beans between 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.

What can I substitute for steak spice?

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

Can I make the green beans without a microwave?

Absolutely. Steam them in a pot with a splash of water until tender, about 5-7 minutes.