This recipe will remind you of how good a pork chop can be. While the pork chops roast in the oven, the savory pan gravy comes together quickly on the stove-top, making a company-worthy meal in under an hour. You can easily swap out the green beans for thin asparagus spears or sliced zucchini for a personalized dish.
4 thick-cut bacon slices
4 (1-inch-thick) bone-in center-cut pork chops (about 10 oz. each)
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
8 ounces fresh green beans, trimmed
1 medium shallot, sliced
1 tablespoon olive oil
1 pint cherry tomatoes
2 tablespoons all-purpose flour
1 cup unsalted beef stock
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 400°F. Cook bacon in a skillet over medium until crisp, turning occasionally, about 8 minutes. Remove bacon to paper towels to drain; set aside. Reserve drippings in skillet off heat. Sprinkle pork chops evenly with 1⁄2 teaspoon each of the salt and pepper. Place skillet over medium-high; add pork chops, and cook in hot drippings until well browned, 3 minutes per side. Transfer pork chops to one end of an aluminum foil-lined rimmed baking sheet; set aside. (Do not wipe skillet clean.)
Toss green beans, sliced shallot, and oil together with 1⁄4 teaspoon each of the salt and pepper. Set aside.
Place skillet with remaining drippings over medium-high. Add tomatoes and remaining 1⁄4 teaspoon each salt and pepper. Cook, stirring occasionally, until blistered and beginning to burst, about 3 minutes. Sprinkle with flour, and cook, stirring constantly, 1 minute. Add stock; stir until smooth. Reduce heat to medium, and simmer until thickened, 5 minutes.
Add green bean mixture to opposite side of baking sheet from pork chops. Place in preheated oven; cook until a thermometer inserted into thickest portion of pork chops registers 145°F and green beans just begin to brown, about 10 minutes. Chop bacon; stir into tomato gravy, and serve over pork chops with green beans. Sprinkle with parsley.