Steakhouse Pork Chops

🥘 Ingredients

• Bold & Savory Steak Spice
  1 tbsp
• Yukon Gold potatoes
  24 oz
• beef stock concentrate
  2 unit
• cooking oil
  2 tsp
• green beans
  12 oz
• lemon
  2 unit
• olive oil
  2 tsp
• pepper
• pork Aoilles
  24 oz
• salt
• sour cream
  4 tbsp
• yellow onion
  1 unit

1. 

   1

   Adjust rack to top and preheat oven to 425 degrees. Wash and dry all produce. Dice Yukon Gold potatoes into ½-inch pieces. Halve and mince yellow onion . Zest and quarter lemon .

   Yukon Gold potatoes: 24 oz, yellow onion: 1 unit, lemon: 1 unit
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , and season with salt and pepper . Roast on top rack ⏱️ 10 minutes .

   cooking oil: 2 tsp, salt, pepper
3. 

   3

   Roast potatoes for 10 minutes, then add green beans to empty side of sheet, tossing with a drizzle of oil, salt and pepper. Return to oven until vegetables are golden and tender, 10-15 minutes more.

   green beans: 12 oz
4. 

   4

   While veggies roast, pat pork Aoilles dry with paper towels; season all over with salt. Coat with as much as Bold & Savory Steak Spice as will stick. Heat olive oil in a large pan over medium-high. Add pork and cook 4-6 minutes per side, until browned and cooked through. Turn off heat; transfer pork to a plate.

   pork Aoilles: 24 oz, Bold & Savory Steak Spice: 1 tbsp, olive oil: 2 tsp
5. 

   5

   Heat another drizzle of olive oil in same pan. Add minced onion from step 1; cook until softened and browned, 3-4 minutes. Stir in beef stock concentrate and ¼ cup water. Simmer until slightly reduced, 2-3 minutes. Remove from heat and stir in sour cream . Season generously with pepper.

   beef stock concentrate: 2 unit, sour cream: 4 tbsp
6. 

   6

   Toss green beans with lemon zest from the lemon . Divide pork, roasted potatoes, and green beans between plates. Spoon sauce over pork. Serve with lime wedges on the side.

   lemon: 1 unit