Steakhouse Pork Chops with a Creamy Pan Sauce & Lemony Green Beans

🥘 Ingredients

• beef stock concentrate
  1 unit
• bold & savory steak spice
  1 unit
• cooking oil
  1 tbsp
• green beans
  8 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• pepper
  1 tsp
• pork chops
  2 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• water
  ¼ cup
• yellow onion
  1 unit
• yukon gold potatoes
  12 oz

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Halve and peel yellow onion ; mince one half. Zest and quarter lemon .

   yukon gold potatoes: 12 oz, yellow onion: 1 unit, lemon: 1 unit
2. 

   2

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

   cooking oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Once potatoes have roasted, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of cooking oil, salt, and pepper. Return to top rack until potatoes are golden brown and green beans are tender, ⏱️ 10 minutes to ⏱️ 15 minutes more.

   green beans: 8 oz
4. 

   4

   While veggies roast, pat pork chops dry with paper towels; season all over with salt, then coat with as much bold & savory 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 minutes to ⏱️ 6 minutes per side. If crust begins to brown too quickly, reduce heat to medium. Turn off heat; transfer pork to a plate. Wipe out pan.

   pork chops: 2 unit, bold & savory steak spice: 1 unit, olive oil: 2 tbsp
5. 

   5

   Heat another drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, ⏱️ 3 minutes to ⏱️ 4 minutes . Stir in beef stock concentrate and water . Bring to a simmer and cook until reduced, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat and stir in sour cream . Season generously with pepper.

   beef stock concentrate: 1 unit, water: ¼ cup, sour cream: 2 tbsp
6. 

   6

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