Pork Chop Recipe with Goat Cheese Butter, Green Beans, and Shallots

As a kid, I knew pork chops as two things: the name of the dog on the wonderful show Doug and a super tasty cut of meat. However, my pork chop experiences almost exclusively only featured applesauce. And while that’s great, there’s so much more flavor out there, just waiting for you to consume it. Luckily, your pork chop recipe doesn’t need to be crazy to be delicious. Let’s go!

Taking This Pork Chop Recipe TO THE MAX

The prime part of this particular pork chop recipe is the FANTASTIC topper, which is a mixture of goat cheese, butter, thyme, salt, and pepper. I’m a firm believer that goat cheese can make just about any meal better, but this one is exceptional.

If you’d like, you can turn the heat down to medium when you flip the pork chops over. That’ll help you control just how cooked your pork chop gets. Obviously, you’d like it to be done, though if you prefer yours a bit more charred, go for it. The goat cheese will add a pop of yum however you cook the chops.

Green with Bean Envy

If you want to save some time, you can get some pre-cut green beans. But you’d be missing the satisfaction of trimming your own beans, so throw these challenges into your life and you won’t go wrong. You can also be like me and get yourself some stylish onion goggles to ensure you don’t weep over your shallots.

Ingredients (serves 4)

1½ tablespoons of unsalted butter, softened

1 teaspoon of thyme

1 teaspoon of salt

1 teaspoon of black pepper

2 ounces (about ½ cup) of goat cheese, softened

2-3 teaspoons of olive oil (for greasing your pan)

4 boneless pork chops

8 to 10 ounces of green beans, trimmed

1 shallot, thinly sliced

¼ cup of unsalted chicken stock

1 teaspoon of lemon juice

Instructions

1. Combine goat cheese, butter, thyme, and ¼ teaspoon each of salt and pepper into a small bowl. Set aside.

2. Heat olive oil in a nonstick skillet over medium-high heat. Sprinkle pork chops with ¼ teaspoon each of salt and pepper.

3. Place pork in the pan and cook each side for about 4-5 minutes or until done. Then throw those pork chops on a plate and spread the goat cheese on each.

4. Toss the green beans and shallots into the pan (after you cut both of them, of course). Let them cook for about a minute, and then add the chicken stock. Cook until the liquid evaporates, which should take 5-6 minutes. Stir in the remaining pepper and salt and add the lemon juice. Cook for another minute or so and then eat up. Mmm, mmm!

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