Steakhouse Pork Chops
with a Creamy Shallot Pan Sauce & Lemony Green Beans
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Shallot
1 unit
Lemon
2 tablespoon
Sour Cream
(Contains Milk)
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
Utensils
Instructions
• 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.
• 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.)
• 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. • Return to top rack 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.)
• 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.
• 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 (1⁄3 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.
• 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.
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