To say I don’t eat a lot these days is an understatement, so a lot of my cooking is purely for my husband and son. I still love to cook, but the cravings for something very specific have pretty much disappeared. This was an easy meal to prepare, but I don’t really love blue cheese so don’t say I never do anything for ya babe.
2 Green Onions
4 oz. Green Beans
4 oz. Grape Tomatoes
2 oz. Blue Cheese
2 Bone-in Pork Chops
1 oz. Slivered Almonds
3 tbs Butter
- Thinly chop green onions (or mince depending on your texture issues). Trim ends of green beans. Halve grape tomatoes. Combine blue cheese, green onions and a pinch of black pepper in a small bowl. Rinse pork chops, pat dry, and season both sides with 1⁄2 tsp. salt and a pinch of pepper.
- 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 forms. Remove pan from burner and transfer chops to prepared baking sheet. Wipe pan clean.
- Top pork chops with blue cheese and green onion mix-ture, 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.
- While pork chops are roasting, place slivered almonds in same pan used for searing chops (no oil needed) over medium heat and 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).
- Add butter, green beans, and a few tablespoons of 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 1⁄4 tsp. salt and a pinch of pepper.
- Arrange a pile of the green bean almandine in the middle of a plate. Top green beans with blue cheese-crusted pork chop.