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.
Meanwhile, sprinkle pork chops with pepper and remaining 1/4 tsp. salt.
Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.
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.
Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.