Recipe by S.P. Daley
"Pork chops are seared on the stovetop and topped with a layer of cheese and tomatoes, then baked on a bed of fresh string beans. Great with baked potatoes."
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fresh green beans, trimmed
ground black pepper
chopped fresh sage
shredded Cheddar cheese
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.
I did not care for this recipe. The beans were overly salty and the pork chops were tough. If I ever were to make this again (and I might as I have all of the other ingredients in the garden this month), I would use far higher oven temperature and cook the dish for a much shorter time. That might work but I am not sure as the flavors then will have too little time to blend.
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 the browned bits until dissolved". I take "reserved cooking liquid" to mean the bean juice. ;)
This was delicious!!! The next time I make it I will only boil the green beans for about a minute, as they were over cooked!
I have the same question as another reviewer. Why save the bean juice? I used it to deglaze the pork chop skillet and poured in on the chops in the baking dish.Good. The recipe is a keeper.
added a layer of spinach on the tomatoes, used mexican cheese instead and added sauteed onions to the green beans...really good!
I covered the 8x8 dish with foil before putting in the oven. I used thick chops. They were very juicy.
Beans could have been a little more flavorful, and perhaps a little less garlic on the chops (maybe mix garlic in with beans as well?)
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops with Tomatoes and String Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 228
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