Pork is the one meat that I could eat everyday and never get sick of it. Unfortunately for me, pork is EXPENSIVE around here. I’m consider myself lucky if I can find a pork loin for under $4 a pound. Last week I was lucky enough to find both bone-in and boneless pork chops on crazy sale so I stocked up. Expect lots of pork recipes soon.
I pulled this recipe out of Gourmet just a few nights ago and I’m not even sure why it stood out to me. It’s just a pan fried pork chop and parmesan green beans but together… together they are amazing. I cooked some brown rice to go with everything and the green bean sauce was even good on it.
- Heat butter and 1 tablespoon oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occassionally until golden, about 5 minutes. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer tightly covered stirring occassionally until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to bowl and keep warm.
- Clean skillet, then heat remanining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate.
- Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
- Serve pork over green beans.