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Steakhouse Pork Chops

Steakhouse Pork Chops

with a Creamy Shallot Pan Sauce & Lemony Green Beans

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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. Roasted potatoes and zesty green beans round everything out. Now all you need is someone to bring you a dessert menu!

Tags:Calorie SmartCarb Smart
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Shallot

1 unit

Lemon

2 tablespoon

Sour Cream

(ContainsMilk)

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

Salt

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber10 g
Protein42 g
Cholesterol80 mg
Sodium940 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Halve, peel, and mince shallot. Zest and quarter lemon.

2

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes (you’ll add the green beans then). (For 4 servings, spread potatoes out across entire sheet; roast 20-25 minutes total.)

3

Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast until potatoes are golden brown and green beans are tender, 12-15 minutes more. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.)

4

While veggies roast, pat pork dry with paper towels; 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.

5

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 sour cream. Season generously with pepper.

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.