Steakhouse Pork Chops

Name: Steakhouse Pork Chops with a Creamy Shallot Pan Sauce & Lemony Green Beans
Yield: 2 servings
Ingredients: 12 oz Potato; 6 oz Green Beans; 2 tbsp Sour Cream; 12 oz Pork Chop; 1 Lemon; 1 unit Beef Stock Concentrate; 1 tbsp Steak; 1 unit Shallot; 2 tsp Cooking Oil, tsp; 2 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with a Creamy Shallot Pan Sauce & Lemony Green Beans

By Recipe0 System

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 you'd eat"https://www.hellofresh.com/eat/meal-kits-for-two'eat with a date, 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!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
6 oz Green Beans
2 tbsp Sour Cream
12 oz Pork Chop
1 Lemon
1 unit Beef Stock Concentrate
1 tbsp Steak
1 unit Shallot
2 tsp Cooking Oil, tsp
2 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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. (For 4 servings, spread potatoes out across entire sheet; roast 20-25 minutes total.)

Roast on top rack for 10 minutes (you’ll add the green beans then).
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. (For 4 servings, leave potatoes roasting and add green beans to a second baking sheet; roast on middle rack.)

Return to top rack until potatoes are golden brown and green beans are tender, 12-15 minutes more.
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 another 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.
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.

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