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.