Serves 4 (serving size: 1 pork chop, about 1/2 cup beans, 2 tbsp. tomatoes, and 2 tsp. butter mixture)
4 (6-oz.) bone-in, center-cut pork chops
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 pound fresh green beans, trimmed
1 pt. cherry tomatoes
2 tablespoons unsalted butter
2 tablespoons torn fresh basil
Est. added sugars g
How to Make It
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove the pork from pan; cover, and keep warm.
Add beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 5 minutes or until blistered and lightly browned, stirring occasionally. Remove from pan. Add tomatoes to pan; cook 3 minutes or until blistered and beginning to pop. Remove from pan.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and basil to pan, swirling until butter melts. Divide pork, beans, and tomatoes among 4 plates; top evenly with butter mixture.