Steakhouse Pork Chops with Roasted Potatoes and Lemony Green Beans

These pork chops are anything but ordinary. Inspired by classic steakhouse fare, we give them a steak-like treatment: coated in bold steak spice, seared to perfection and finished with a creamy pan sauce. The result is tender, juicy chops that feel special enough for a date night but simple enough for a weeknight dinner.

And the sides? They’re just as impressive. Roasted potatoes turn crispy and golden, while green beans get a bright, lemony kick. Together, they make a complete meal that’s balanced, satisfying and full of flavor. All you need is a dessert menu-or maybe just a second helping.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView 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

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1-inch chunks. Toss with 1 teaspoon of cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While the potatoes roast, trim the ends off the green beans. Peel and thinly slice the onion. Zest and juice the lemon. Pat the pork chops dry with paper towels, then season generously with the steak spice on all sides.
3. Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until a golden crust forms. Transfer to a plate and tent with foil to rest.
4. Reduce the heat to medium. Add the sliced onion to the skillet and cook, stirring, for 2-3 minutes until softened. Add the green beans and cook for another 2-3 minutes, until bright green and tender-crisp. Squeeze in the lemon juice and toss. Remove the green beans and onions to a serving dish.
5. To make the pan sauce, return the skillet to low heat. Add 1/4 cup water (or as needed) and scrape up any browned bits. Stir in the beef stock concentrate and sour cream until smooth. Simmer for 1-2 minutes until slightly thickened. Season with salt and pepper to taste.
6. Slice the rested pork chops against the grain. Serve alongside the roasted potatoes and lemony green beans. Drizzle the pan sauce over the pork. Garnish with lemon zest if desired.

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.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.