Pork Chops and Green Beans with Balsamic Browned Butter
By Jessica RudolphPublished on December 19, 2024
Time
50 minutes
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed1¾ teaspoons table salt, divided1 teaspoon pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 8 tablespoons unsalted butter, divided1 pound green beans, trimmed1 shallot, sliced thin2 tablespoons water ½ cup walnuts, toasted and chopped3 tablespoons balsamic vinegar
Before You Begin
Pork chops can buckle over the heat and cook unevenly. To prevent this, use kitchen shears to snip the fat surrounding the loin portion of each chop. You can serve this dish with roasted or mashed potatoes, if desired.
Instructions
- Pat chops dry with paper towels and sprinkle with 1 teaspoon salt, pepper, paprika, and garlic powder. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add chops and cook over medium-high heat until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to platter and tent with foil.
- Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Add beans, shallot, and ½ teaspoon salt and cook, stirring occasionally, until beans are spotty brown, 6 to 8 minutes. Stir in water, cover, and reduce heat to medium-low. Cook until beans are tender and skillet is dry, 4 to 6 minutes. Transfer beans to platter with pork chops and sprinkle with walnuts.
- Melt remaining 6 tablespoons butter in now-empty skillet over medium heat. Cook, swirling skillet often, until butter is color of milk chocolate and has toasty aroma, 3 to 5 minutes. Off heat, whisk in vinegar and remaining ¼ teaspoon salt. When bubbling subsides, drizzle sauce over pork and green beans. Serve.
Time
50 minutesYield
Serves 4Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1¾ teaspoons table salt, divided
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
8 tablespoons unsalted butter, divided
1 pound green beans, trimmed
1 shallot, sliced thin
2 tablespoons water
½ cup walnuts, toasted and chopped
3 tablespoons balsamic vinegar
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1¾ teaspoons table salt, divided
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
8 tablespoons unsalted butter, divided
1 pound green beans, trimmed
1 shallot, sliced thin
2 tablespoons water
½ cup walnuts, toasted and chopped
3 tablespoons balsamic vinegar
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1¾ teaspoons table salt, divided
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
8 tablespoons unsalted butter, divided
1 pound green beans, trimmed
1 shallot, sliced thin
2 tablespoons water
½ cup walnuts, toasted and chopped
3 tablespoons balsamic vinegar
Why This Recipe Works
Deliciously nutty browned butter combined with the tangy complexity of balsamic vinegar made a mouthwatering sauce for pork chops and green beans (or anything, really).
Before You Begin
Pork chops can buckle over the heat and cook unevenly. To prevent this, use kitchen shears to snip the fat surrounding the loin portion of each chop. You can serve this dish with roasted or mashed potatoes, if desired.
Instructions
- Pat chops dry with paper towels and sprinkle with 1 teaspoon salt, pepper, paprika, and garlic powder. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add chops and cook over medium-high heat until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to platter and tent with foil.
- Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Add beans, shallot, and ½ teaspoon salt and cook, stirring occasionally, until beans are spotty brown, 6 to 8 minutes. Stir in water, cover, and reduce heat to medium-low. Cook until beans are tender and skillet is dry, 4 to 6 minutes. Transfer beans to platter with pork chops and sprinkle with walnuts.
- Melt remaining 6 tablespoons butter in now-empty skillet over medium heat. Cook, swirling skillet often, until butter is color of milk chocolate and has toasty aroma, 3 to 5 minutes. Off heat, whisk in vinegar and remaining ¼ teaspoon salt. When bubbling subsides, drizzle sauce over pork and green beans. Serve.
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