Pork Chops with Herbed Goat Cheese and Green Beans Recipe

Pork Chops with Herbed Goat Cheese and Green Beans

Serves 2


  • 6 - 8 ounces green beans, trimmed
  • 2 boneless pork chops
  • Salt and pepper
  • 1 tablespoon Metropolitan Market Extra Virgin Olive Oil or vegetable oil
  • 1/2 lemon, cut into wedges
  • 2 ounces Metropolitan Market Garlic & Herb Goat Cheese


  1. Cook green beans in a large pot of boiling, salted water for 3 to 4 minutes or until just tender. Drain. Plunge in a bowl of ice water to stop cooking and preserve the bright green color. Drain again. Set aside. (Refrigerate if made ahead.)
  2. Season pork chops on both sides with salt and pepper.
  3. Heat a cast-iron skillet over medium to medium-high heat. Add oil. When oil is hot, add pork chops; cook 3 to 5 minutes or until golden brown and crisp. Flip chops and continue to cook until second side is golden brown and temperature registers 145°F on an instant-read thermometer inserted horizontally into center of meat. Add green beans and lemon wedges after turning chops.
  4. Sprinkle green beans with salt and pepper and cook, turning once or twice, until hot and lightly charred.
  5. Remove from heat and crumble goat cheese over warm chops.
  6. To serve, squeeze lemon wedges over pork and green beans. Serve warm.


Amount Per Serving (based on 2 servings)
Calories: 420
Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 135 mg
Sodium: 260 mg
Carbohydrates: 9 g
Fiber: 3 g
Sugar: 4 g
Protein: 52 g
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