Name:

HF Steakhouse Pork Chops

Description

With Creamy Pan Sauce, Roasted Potatoes, & Lemony Green Beans

Ingredients
12 oz Yukon Gold Potatoes (24 oz for 4 servings)
1 Yellow Onion
1 Lemon
2 TBSP Sour Cream (4 TBSP for 4 servings)
12 oz Pork Chops (24 oz for 4 servings)
1 TBSP Bold & Savory Steak Spice (2 TBSP for 4 servings)
1 Tsp Beef Stock Concentrate (2 Tsp for 4 servings)
6 oz Green Beans (12 oz for 4 servings)

Instructions
Adjust rack to top position (top and middle for 4 servings). Preheat over to 425 degrees. Wash and dry all produce.
Dice potatoes into 1/2 inch pieces. Halve, peel, and mince half the onion (whole onion for 4). Zest and quarter lemon.
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 for 20-25 minutes total).
Roast on top rack for 10 minutes (you'll add the green beans then).
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, 10-15 minutes more.
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.
Turn off head; transfer pork to a plate. 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 1/4 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. 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.

Length

45

Calories

520

Servings

Date Created

Created By

Jade Smidt

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