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.

6053701_DTLCP_0503Total time: 20 mins

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.