Categories: Meals

Ingredients

• 2 tbsp roughly chopped fresh parsley
• 2 scallions, thinly sliced
• 1 jalapeno pepper, seeded and finely chopped
• 1 heaping cup crumbled cornbread
• 1 large egg, lightly beaten
• Kosher salt and black pepper
• 4 bone-in pork chops
• 2 tbsp vegetable oil
• 1 1/4 lbs green beans, trimmed
• 3 tbsp unsalted butter
• 1 tbsp flour
• 3/4 cup chicken broth

Directions

1. Preheat oven to 400. Combine the parsley, scallions, jalapeno, cornbread, egg, salt and pepper in a bowl. Cut a deep 2-inch wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.

2. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8-10 minutes.

3. Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tbsp butter. Season with salt and pepper; toss.

4. Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2-3 minutes. Remove from the heat; whisk in the remaining 1 tbsp butter and 3/4 tsp pepper and drizzle over the pork chops. Serve with the green beans.

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