Pan-Fried Pork Chops with Roasted Green Beans and Pecans

Main Course

Recipe courtesy of What's for Supper from Southern Living

Serves 4

  • 1 (12-oz.) packages fresh cut green beans
  • 1 Tbsp. olive oil
  • 1 tsp. salt, divided
  • 4 (4- to 6-oz.) bone-in center-cut pork chops
  • ¼ cup freshly grated Parmesan cheese
  • 1 Tbsp. lemon zest
  • 1 tsp. chopped fresh thyme
  • ¼ cup vegetable oil
  • ¼ cup chopped pecans
  • ½ Tbsp. butter

Pan Fried Pork Chops with Green Beans

Pan-Fried Pork Chops with Roasted Green Beans and Pecans

Click image to enlarge



Preheat oven to 450°. Drain and rinse beans. Combine beans, olive oil, and ¼ tsp. salt in a large bowl, tossing to coat. Spread beans in a single layer in a jelly-roll pan. Bake 18 to 20 minutes or until beans are tender and slightly browned.

Meanwhile, sprinkle pork chops with pepper and remaining ¼ tsp. salt.

Stir together breadcrumbs and next 3 ingredients in a large shallow dish. Dredge pork chops in breadcrumb mixture.

Cook chops in hot oil in a large skillet over medium heat 5 to 6 minutes on each side or until done.

Stir pecans and butter into beans; bake 5 to 6 more minutes or until pecans are golden. Serve pork chops with green beans.


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