Add a photo

Pork Chops with Tomatoes and String Beans

By: S.P. Daley  
"Pan fried chops with a layer of cheese and tomatoes baked on top a layer of fresh string beans. Great with baked potatoes."

Rating: This weblink has been rated 6 times with an average star rating of 4.3 Read Reviews (6)

Rate/Review | 408 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound fresh green beans, trimmed
  •  
  • 1/4 cup olive oil
  • 4 pork chops
  •  
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon minced garlic
  • 2 large tomatoes, sliced
  • 4 slices shredded Cheddar cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. 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.
  3. 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.
  4. 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 160 degrees F (70 degrees C).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 339 | Total Fat: 25.4g | Cholesterol: 48mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by Jenna 
added a layer of spinach on the tomatoes, used mexican cheese instead and added sauteed onions... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2009 by Bea 
I have the same question as another reviewer. Why save the bean juice? I used it to deglaze... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2009 by Lesley 
I covered the 8x8 dish with foil before putting in the oven. I used thick chops. They were... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by KAE2 
This was delicious!!! The next time I make it I will only boil the green beans for about a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2009 by Loribeth32 
Very tasty. This is a good way to use up the garden produce. I added a Vidalia Onion to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2009 by amanda 
This was good...will make again. Why does the recipe say to reserve part of the bean juice -... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?