Summery Pork and Beans
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Serves 4 (serving size: 1 pork chop, about 1/2 cup beans, 2 tbsp. tomatoes, and 2 tsp. butter mixture)
Comfort food cravings can still strike in the summer; this skillet main is the perfect solution. While the recipe cooks in a single pan (a large cast-iron skillet), the elements cook in stages. Keep a sheet pan next to the stovetop with the fresh beans and tomatoes. Add the chops to the baking sheet after searing, and then return the cooked beans and tomatoes to the baking sheet after each comes out of the skillet before cooking the butter and basil mixture. This pro setup will save time and cleanup. Serve the pork and vegetables with simply cooked quinoa or farro.
- Cooking spray
- 4 (6-oz.) bone-in, center-cut pork chops
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 pound fresh green beans, trimmed
- 1 pt. cherry tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons torn fresh basil
- Calories 259
- Fat 12.8g
- Satfat 5.7g
- Monofat 3.9g
- Polyfat 1.1g
- Protein 27g
- Carbohydrate 10g
- Fiber 4g
- Cholesterol 90mg
- Iron 2mg
- Sodium 540mg
- Calcium 74mg
- Sugars 5g
- Est. added sugars g
How to Make It
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove the pork from pan; cover, and keep warm.
Add beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 5 minutes or until blistered and lightly browned, stirring occasionally. Remove from pan. Add tomatoes to pan; cook 3 minutes or until blistered and beginning to pop. Remove from pan.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and basil to pan, swirling until butter melts. Divide pork, beans, and tomatoes among 4 plates; top evenly with butter mixture.