ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Chops With Roasted Green Beans and Pecans

Photo: Jennifer Davick; Styling: Lydia Pursell
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 2 (12-oz.) packages fresh cut green beans
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 4 (4- to 6-oz.) bone-in center-cut pork chops
  • 1/4 teaspoon pepper
  • 1/2 cup Japanese breadcrumbs (panko)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup vegetable oil
  • 1/4 cup chopped pecans
  • 1/2 tablespoon butter

How to Make It

  1. Preheat oven to 450°. Rinse beans. Combine beans, 1 Tbsp. olive oil, and 3/4 tsp. salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly-roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.

  2. Meanwhile, sprinkle pork chops with pepper and remaining 1/4 tsp. salt.

  3. Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.

  4. Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat 5 to 6 minutes on each side or until done.

  5. Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.