Pork Chops with Peppers and Green Beans
This tasty dinner of pork chops, peppers, and green beans can be ready in less than a half hour.
Everyday Food, May 2010
- 4 bone-in pork rib chops (2 1/4 pounds total and 3/4 to 1 inch thick)
- Coarse salt and ground pepper
- 3 tablespoons vegetable oil
- 1/2 pound green beans, trimmed and cut into 1-inch lengths
- 1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
- 1-inch piece fresh ginger, peeled, thinly sliced, and roughly chopped
- 1 jalapeno (optional), thinly sliced crosswise
- 6 1/2 ounces roasted yellow or red peppers (about 4), drained, rinsed, and diced medium
- Heat a large skillet over high. Pat pork chops dry and season generously on both sides with salt and pepper. Add 1 tablespoon oil to skillet and swirl to coat. Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once. Transfer chops to a serving platter, cover loosely with foil, and let rest 5 minutes.
- Wipe skillet clean and heat over medium-high. Add 2 tablespoons oil, green beans, scallion whites, and ginger. Cook, stirring occasionally, until ginger and scallions are soft and green beans are crisp-tender, 3 minutes. Season with salt and pepper. Add jalapeno (if using) and scallion greens and cook, stirring frequently, 1 minute. Add peppers and cook until warmed through; season with salt and pepper. To serve, top chops with vegetables.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.