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Pork Chops with Herbed Goat Cheese Butter and Green Beans

Photo: Greg Dupree; Styling: Lindsey Lower
Active time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1 pork chop and about 1/2 cup beans)

This speedy main feels restaurant-worthy, but it couldn’t be easier or more affordable (just $2.70 a serving). Stirring fresh herbs, garlic, or lemon rind into softened butter, called compound butter, is a brilliant topper for simply cooked meats or fish, a pile of steamed vegetables, or as a spread for crostini. We stretch the butter with softened goat cheese to lower the saturated fat and add 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.

Ingredients

  • 1 1/2 tablespoons unsalted butter, softened
  • 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 (such as Swanson)
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 228
  • fat 13.2 g
  • satfat 5.6 g
  • monofat 4.9 g
  • polyfat 1.1 g
  • protein 21 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 72 mg
  • iron 2 mg
  • sodium 564 mg
  • calcium 60 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine butter, 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 nonstick skillet over medium-high. Sprinkle pork chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

  2. 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 (do not wipe out pan). Top each pork chop with about 2 teaspoons goat cheese mixture. Loosely cover pork chops, and keep warm.

  3. 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.