Bleu Cheese and Green Onion Crusted Bone-In Pork Chop With Green Bean and Grape Tomato Almondine
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Green Onions
- 4 oz. Green Beans
- 2 Bone-in Pork Chop
- 4 oz. Grape Tomatoes
- 3 oz. Bleu Cheese
- 2 oz. Slivered Almonds
- 3 Tbsp. Butter
Directions
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Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim and thinly slice green onions. Trim green beans. Halve grape tomatoes. Rinse pork chops and pat dry. Combine bleu cheese, green onions (reserving a bit for garnish), and a pinch of black pepper in a mixing bowl. Reserve.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Season pork chops with a pinch of salt and pepper. Add chops to pan and cook on each side for 2-3 minutes, or until a caramelized crust begins to form. Remove pan from heat and transfer chops to prepared baking sheet to finish cooking. Wipe pan clean.
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Top pork chops with bleu cheese and green onion mixture, pressing lightly to adhere crust on chops. Roast pork chops in oven for 7-9 minutes, or until the crust is melted and a minimum internal temperature of 145 degrees is reached. Remove chops from oven and set aside.
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While chops are roasting, place slivered almonds in same pan used for searing chops (no oil needed) over medium heat. Swirl pan to prevent almonds from burning. Remove pan from heat once almonds are slightly toasted and aromatic, about 2-4 minutes. Transfer toasted almonds to a plate and return pan to medium heat (no need to wipe clean). Dry toasting nuts brings out their aroma and flavor. Be careful to transfer almonds to a plate as soon as they start to brown, as any residual heat from the pan can burn the nuts.
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Add butter, green beans and 1/4 cup water to pan. Cover and cook for 3-4 minutes until beans are bright green. Remove cover, add grape tomatoes, and cook for 3-4 minutes, or until beans are tender and tomatoes are warmed through. Add toasted almonds and season to taste with salt and pepper.
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Arrange a pile of green bean almondine in the middle of a plate. Top green beans with bleu cheese-crusted pork chop. Garnish with remaining green onions.