Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
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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.

Julia Levy
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Alison Miksch; Styling: Lindsey Lower

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 pork chop and about 1/2 cup beans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

228 calories; fat 13.2g; saturated fat 5.6g; mono fat 4.9g; poly fat 1.1g; protein 21g; carbohydrates 6g; fiber 2g; cholesterol 72mg; iron 2mg; sodium 564mg; calcium 60mg; sugars 2g.
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