HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSteakhouse Pork Chops
Steakhouse Pork Chops

Steakhouse Pork Chops

with a Creamy Shallot Pan Sauce and Lemony Green Beans

calorie smart
Read more

These, friends, are not your ordinary pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something extraordinary. The tender chops are coated in steak spice, seared, then drizzled with a creamy shallot pan sauce. Like any great steakhouse-style meal, the sides are just as impressive. Creamy mashed potatoes and lemon-spiked green beans round everything out. Now all you need is someone to bring you a dessert menu!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


1 unit


4 tablespoon

Sour Cream


12 ounce

Pork Chops

1 tablespoon

Bold & Savory Steak Spice

1 unit

Beef Stock Concentrate

6 ounce

Green Beans

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber10 g
Protein42 g
Cholesterol150 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce (except green beans). Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon.


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 and mash with half the sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Keep covered off heat.


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. (TIP: If crust begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.


Heat a drizzle of olive oil in 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 (⅓ cup for 4 servings). Bring to a simmer and cook until reduced, 2-3 minutes. Remove from heat and stir in remaining sour cream. Season generously with pepper.


Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! 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 TBSP butter and lemon zest to taste. Season with salt and pepper.


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