Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: 1 pork chop and about 1/2 cup beans)
Photo: Greg Dupree; Styling: Lindsey Lower

How to Make It

Step 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.

Step 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.

Step 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.

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