Oven-Fried Pork Chops With Roasted Green Beans and Pecans |
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Prep Time: 30 Minutes Cook Time: 26 Minutes |
Ready In: 56 Minutes Servings: 4 |
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Southern Living; title is deceptive as pork chops are skillet-fried, not oven-fried. But that is the title SL gave this recipe. Ingredients:
2 (12 ounce) packages fresh cut green beans |
1 tablespoon olive oil |
1 teaspoon salt, divided |
4 bone-in center-cut pork chops (4-6 oz. each) |
1/4 teaspoon pepper |
1/2 cup panko breadcrumbs |
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 |
Directions:
1. Preheat oven to 450°; drain and rinse beans.
2. Combine beans, 1 T olive and 3/4 t salt in a large bowl, tossing to coat.
3. Spread beans in a single layer in a jelly-roll pan.
4. Bake 18-20 minutes or until the beans are tender and slightly browned.
5. Meanwhile, sprinkle pork chops with pepper and remaining 1/4 t salt.
6. Stir together breadcrumbs and next 3 ingredients in a large shallow dish.
7. Dredge pork chops in breadcrumb mixture.
8. Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat for 5-6 minutes on each side or until done.
9. Stir pecans and butter into beans; bake 5-6 more minutes or until pecans are golden.
10. Serve pork chops with green beans.
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