Blue 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
- 4 oz. Grape Tomatoes
- 2 oz. Blue Cheese
- 2 Bone-in Pork Chops
- 1 oz. Slivered Almonds
- 0.9 oz. Butter
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Trim and thinly slice green onions. Trim ends off green beans. Halve grape tomatoes. Combine blue cheese, green onions (reserve a pinch for garnish), and a pinch of black pepper in a small bowl. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook on each side 2-3 minutes, or until a caramelized crust begins to form. Remove pan from burner and transfer chops to prepared baking sheet. Wipe pan clean.
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Top pork chops with blue cheese-green onion mixture, pressing lightly to adhere crust on chops. Roast 7-9 minutes, or until crust is melted and chops reach a minimum internal temperature of 145 degrees. Remove chops from oven and let rest 5 minutes before serving.
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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 toast almonds evenly. Remove pan from burner once almonds are golden brown and aromatic, 2-4 minutes. Transfer toasted almonds to a plate and return pan to medium heat (no need to wipe clean).
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Add butter, green beans, and ¼ cup water to pan. Cover and cook 3-4 minutes, or until beans are bright green. Remove cover, add grape tomatoes, and cook 3-4 minutes, or until beans are tender and tomatoes are warmed through. Add toasted almonds and season with ¼ tsp. salt and a pinch of pepper.
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Arrange a pile of green bean almondine in the middle of a plate. Top green beans with blue cheese-crusted pork chop. Garnish with remaining green onions.