Steakhouse Pork Chops with Roasted Potatoes and Lemony 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 creamy pan sauce that takes them over the top. Paired with crispy roasted potatoes and bright, lemony green beans, this meal brings the steakhouse experience straight to your kitchen.

Perfect for a weeknight dinner that feels special, this recipe is simple enough for any home cook. The sides are just as impressive as the main, making it a complete, satisfying meal. All you need is a good appetite!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

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 oven to 425°F. Cut potatoes into 1-inch pieces. Toss with a drizzle of olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, trim green beans. Peel and thinly slice onion. Zest and juice half the lemon; cut the other half into wedges for serving.
3. Pat pork chops dry with paper towels. Season all over with steak spice, salt and pepper. Heat cooking oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side, until nicely browned and cooked through. Remove from skillet and set aside.
4. Reduce heat to medium. Add sliced onion to the skillet and cook for 2-3 minutes, until softened. Stir in beef stock concentrate and 1/4 cup water, scraping up any browned bits. Simmer for 1 minute. Remove from heat and stir in sour cream and lemon zest. Season with salt and pepper to taste.
5. In a separate pan, heat a drizzle of olive oil over medium-high. Add green beans and cook for 4-5 minutes, until tender-crisp. Squeeze lemon juice over the beans and toss.
6. Serve pork chops with creamy pan sauce, roasted potatoes and lemony green beans. Garnish 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?

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. Let rest 3 minutes before serving.