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.
Made this tonight. It was pretty good. Added sautéed onions and garlic to the green beans and made it with white rice to soak up the extra juices. Next time, maybe I'll add in sautéed mushrooms with the onions. Very easy to prep and make overall :)
* 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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