Pork Chops with Herbed Goat Cheese Butter and Green Beans
This speedy main dish feels restaurant-worthy! Including softened goat cheese lowers the saturated fat and adds a tangy, luxuriously creamy finish. Dollop the goat cheese mixture over the pork chops and cover the plate with foil so it will melt slightly while you cook the green beans.
Yield: Serves 4 (serving size: 1 pork chop and about 1/2 cup beans)
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon rind, divided
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 ounce goat cheese, softened (about 1/4 cup)
2 teaspoons olive oil
4 (4-oz.) boneless pork chops (3/4 in. thick)
10 ounce green beans, trimmed
1 medium shallot, thinly sliced
1/4 cup unsalted chicken stock
1 teaspoon fresh lemon juice
Combine thyme, 1/2 teaspoon rind, 1/4 teaspoon salt, 1/8 teaspoon pepper, and goat cheese in a small bowl; set aside. Heat oil in a large non-stick skillet over medium-high. Sprinkle pork chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add pork to pan; cook 3 minutes. Turn pork over, reduce heat to medium, and cook until done, about 4 minutes. Place pork on a plate (wipe out pan). Top each pork chop with about 2 teaspoons goat cheese mixture. Loosely cover pork chops, and keep warm.
Add beans and shallot to pan; cook 1 minute. Increase heat to medium-high. Add stock; cover and cook 3 minutes. Uncover; cook until liquid evaporates, about 1 minute. Stir in remaining 1/2 teaspoon rind, remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, and juice.