Dry rubs are a terrific way to season pork chops. And the creamy sauce to top the chops makes them delectable. My kids were asking for more sauce to put over their veggies! This is a delicious anti-inflammatory complete meal that will please the whole family!
Steak Spiced Pork Chops
- 2 sweet potatoes diced
- 2 Tbsp olive oil
- Salt, pepper and garlic powder to taste
- 2 boneless pork chops 6-8 oz each, patted dry
- 1 shallot minced
- ¼ cup beef broth or stock
- 3 Tbsp plain Greek yogurt or sour cream
- 1 Tbsp steak spice use your own or see recipe link in Notes
- 2 cups green beans
- Adjust oven rack to top position and preheat oven to 425°F.
- Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
- Remove from oven and carefully toss green beans on empty side of baking sheet with a drizzle of oil, salt, pepper and garlic powder. Return to top rack until potatoes are browned and green beans are tender, about 12-15 minutes.
- While veggies roast, season pork chops all over with salt and steak spice, ensuring it sticks to the chops.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, about 4-6 minutes per side. If crust begins to brown too quickly, reduce heat to medium.
- Turn off heat and transfer chops to a plate.
- In the same pan, heat a drizzle of olive oil over medium heat. Add shallot and cook, stirring until softened and lightly browned, about 2-3 minutes. Stir in broth and 1/4 cup water. Bring to a simmer and cook until reduced, about 2-3 minutes. Remove from heat and stir in sour cream. Season generously with pepper.
- Divide pork, potatoes and green beans between plates. Spoon sauce over pork to serve.
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