Pork Chops and Spicy Green Beans

There was a hockey game on tonight, and I wanted to be able to finally cook the bone-in pork chops we had so I took a stab at dinner tonight. I'm only familiar with boneless pork cutlets, so this was a new experience for me!

Pork Chops and Spicy Green Beans

Marinate the pork chops for at least 1-hour in a mixture of soy sauce, lime juice, garlic, and honey. I stuck everything in a large Ziploc bag and tried to remove as much air as I could.

Pre-heat your oven to 350°F. Also set out a pot of water to boil for your green beans.

When the oven reaches the desired temperature, lightly drizzle olive oil on both sides of the pork chop. Place a heavy pan over high heat. When hot, sear pork chops for one-minute on each side and then stick the pan in the oven. Let cook for 20 minutes in a convection oven, if you have a regular oven you will need to let it cook for a little longer (about 30-35 minutes).

While your pork chops are in the oven, you can prep the ingredients for your green beans. You can refer to my previous post on how to prepare your beans... If you are too lazy to click on the link, here is the summarized version: Boil water, cook beans 3-4 minutes, drain, shock, set aside. 

(You should probably wait until your pork chops are done before you start this part since this doesn't take too long and can be done while the meat is resting)

The ingredients I used for these green beans are slightly different than before but it follows basically the same concept.

Instead of just minced garlic, I also added some roughly chopped peanuts. I substituted the olive oil with sesame oil and replaced the black pepper with crushed red pepper.

Sauté the garlic over medium heat in some sesame oil. When it starts to brown slightly, add in the chopped peanuts and some crushed red pepper. Add in your green beans and stir so everything is integrated and your beans are warmed through.

Plate and serve!