Steakhouse-Style Pork Chops
with a Creamy Pan Sauce, Roasted Asparagus & Lemony Broccoli
- Milk
Our chefs gave pork chops a steak-like treatment: tender chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. And like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and lemony broccoli round everything out. Now all you need is someone to bring you a dessert menu!
Ingredients
12 ounce
Potatoes
1 unit
Yellow Onion
1 unit
Lemon
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Chops
1 tablespoon
Bold & Savory Steak Spice
1 unit
Beef Stock Concentrate
8 ounce
Broccoli Florets
6 ounce
Asparagus
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion (whole onion for 4). Zest and quarter lemon.
Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. (Save potatoes for another use.)
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast on top rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).
Toss asparagus as instructed (you’ll roast in the next step).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 minutes more.
Toss broccoli on opposite side of sheet from seasoned asparagus. Roast on top rack until veggies are tender, 15-20 minutes. TIP: If asparagus is done before broccoli, remove from sheet and continue roasting broccoli.
• 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 pork to a cutting board. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in sour cream until combined. Season generously with pepper.
• Toss broccoli with lemon zest. • Thinly slice pork crosswise. • Divide pork, potatoes, and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
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