This speedy main feels restaurant-worthy, but it couldn’t be easier or more affordable (just $2.70 a serving). Stirring fresh herbs, garlic, or lemon rind into softened butter, called compound butter, is a brilliant topper for simply cooked meats or fish, a pile of steamed vegetables, or as a spread for crostini. We stretch the butter with softened goat cheese to lower the saturated fat and add a tangy, luxuriously creamy finish. Dollop the goat cheese mixture over the pork chops and cover the plate with foil so it will melt slightly while you cook the green beans. You'll most likely have leftover goat cheese.
1 1/2 tablespoons unsalted butter, softened
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon rind, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 ounce goat cheese, softened (about 1/4 cup)
2 teaspoons olive oil
4 (4-oz.) boneless pork chops (3/4 in. thick)
10 ounce green beans, trimmed
1 medium shallot, thinly sliced
1/4 cup unsalted chicken stock (such as Swanson)
1 teaspoon fresh lemon juice
Est. added sugars 0g
How to Make It
Combine butter, thyme, 1/2 teaspoon rind, 1/4 teaspoon salt, 1/8 teaspoon pepper, and goat cheese in a small bowl; set aside. Heat oil in a large nonstick skillet over medium-high. Sprinkle pork chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add pork to pan; cook 3 minutes. Turn pork over, reduce heat to medium, and cook until done, about 4 minutes. Place pork on a plate (do not wipe out pan). Top each pork chop with about 2 teaspoons goat cheese mixture. Loosely cover pork chops, and keep warm.
Add beans and shallot to pan; cook 1 minute. Increase heat to medium-high. Add stock; cover and cook 3 minutes. Uncover; cook until liquid evaporates, about 1 minute. Stir in remaining 1/2 teaspoon rind, remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, and juice.
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