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.
Why are these chops referred to as oven-fried, when they are pan fried? Just asking? Green beans were exceptionally good and chops were crispy but a little chewy. Just question the title of the recipe.
Loved the ease of this appealing dish. My hubby and I made it in our newly remodeled kitchen (ie wanted our frist dinner to be simple but "gourmet") and loved it; I loved that dinner was done in no time - a great variation to our normal pork chop dinner. Would make this for company. LOVED the green beans - have served them many other times since making this.
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