Steakhouse-Style Pork Chops
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Steakhouse-Style Pork Chops

Steakhouse-Style Pork Chops

with Creamy Sauce

Why reserve Montreal steak spice for beef when its zesty flavour is so delicious? Mustard, onion, garlic and peppercorns combine in a delicious spice blend that pairs perfectly with pork.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

1 unit

Chicken Broth Concentrate

56 g

Onion, chopped

360 g

Yellow Potato

340 g

Green Beans

1 tbsp

Montreal Spice Blend

3 tbsp

Sour Cream

(Contains Milk)

7 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories600 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber9 g
Protein48 g
Cholesterol110 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/2-inch pieces. Toss potatoes with half the Montreal Steak Spice and 1 tbsp oil on a baking sheet. Season with salt. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and the bottom of the oven, rotating sheets halfway through cooking.)


While potatoes cook, trim green beans. Roughly chop parsley. Pat pork dry with paper towels. Season with remaining Montreal Steak Spice.

Sear pork

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to one side of another baking sheet.

Roast pork and green beans

Toss green beans with 1 tsp oil (dbl for 4 ppl) on the other side of the baking sheet with pork. Season with salt and pepper. Roast, in the top of the oven, until green beans are tender and pork is cooked through, 10-12 min.**

Make sauce

While pork and green beans cook, heat the same pan (from step 3) over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until tender, 2-3 min. Stir in 1/3 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 1-2 min. Remove from heat, then stir in sour cream. Season with salt and pepper.

Finish and serve

Sprinkle half the parsley over green beans and toss to combine. Thinly slice pork. Divide pork, potatoes and green beans between plates. Drizzle with sauce and sprinkle remaining parsley over pork.

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