Pork Chops with Tomatoes and String Beans Recipe - Allrecipes.com
Pork Chops with Tomatoes and String Beans Recipe
  • READY IN 50 mins

Pork Chops with Tomatoes and String Beans

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 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 crisp-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.
  4. Pour the reserved bean-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.
  5. Bake in the preheated oven until the cheese melts and is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2010

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. ;)

Most Helpful Critical Review
Jul 22, 2013

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.


11 Ratings

Jul 27, 2009

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.

Aug 24, 2009

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!

Mar 27, 2009

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.

Mar 23, 2009

added a layer of spinach on the tomatoes, used mexican cheese instead and added sauteed onions to the green beans...really good!

Mar 18, 2009

I covered the 8x8 dish with foil before putting in the oven. I used thick chops. They were very juicy.

Jan 29, 2014

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 :)


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 30.2 g
  • 46%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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