Pork Chops with Tomatoes and String Beans9 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Pan fried chops with a layer of cheese and tomatoes baked on top a layer of fresh string beans. Great with baked potatoes.” - by S.P. Daley
Original recipe yields 4 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
- Fill a saucepan with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, add the green beans, and return to a boil. Cook uncovered until the green beans are just tender, 3 to 4 minutes. Drain the beans, reserving 2/3 cup of the cooking liquid. Spread the beans into the greased baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops, and cook until golden brown on each side, about 3 minutes per side. Season the browned pork chops with salt, pepper, sage, and garlic, then arrange over the green beans. Boil the reserved cooking liquid in the skillet and stir the browned bits until dissolved. Pour over the pork chops. Place the tomato slices over the pork chops, and cover each with a slice of Cheddar cheese.
- Bake in the preheated oven until the pork is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Amount Per Serving (4 total)
- 339 cal
- 25.4 g
- 12.9 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Very tasty. This is a good way to use up the garden produce. I added a Vidalia Onion to mine. I will go heavier on the cheese next time...." See more"
"Very yummy. I noticed a few people asking why reserve the green bean juice, saying they didn't see what to do with it. The recipe states: "Boil the reserved cooking liquid in the skillet and stir th..." See moree browned bits until dissolved". I take "reserved cooking liquid" to mean the bean juice. ;)"
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