Obviously, I was in a serious pork mood the other night— pork as a main, plus a pork-laden side! Sometimes that’s just necessary, you know? While I often cook with bacon, I don’t make pork chops near enough. This recipe is actually fairly quick and easy, which makes it a great weeknight meal.
First, let’s talk about the chops. I used pre-seasoned chops here from my butcher, but this recipe would work equally well with plain pork :]. I really like the textural contrast between the crunchy, panko bread crumbs and the succulent, juicy pork. I tend to enjoy panko bread crumbs more than regular due to their almost hollowness that causes them to be far crisper. The dijon that binds the crumbs to the pork adds a really nice acidic note. The only thing I would change about this dish, is to remember to serve it with some awesome applesauce next time :]!
The green beans are maybe one of my favorite side dishes that I have ever made. The crisp green beans, the soft, almost caramelized shallots, and the thick, peppery bacon all mingle with the sour and sweet notes of the dijon and cider vinegar for a super tasty side dish. Plus, I mean, there’s just something about cooking vibrantly fresh vegetables with bacon fat that totally tickles my fancy.
Panko-Crusted Pork Chops
recipe slightly adapted from here
- 3-4 boneless pork chops
- 3 tbsp dijon mustard
- 1/2 cup Italian-style panko bread crumbs
- pinch salt
- cracked black pepper
- 2 tbsp olive oil
- Preheat oven to 450 degrees.
- In a shallow bowl, combine the bread crumbs, salt, and pepper.
- Rub the mustard evenly over the pork chops. Coat the chops with the bread crumbs.
- Heat the oil in a large skillet over high heat. Drop in the pork chops and sear for about 2 minutes on both sides. Pop the skillet into the oven for about 10 minutes, or until the pork chops are cooked through. Allow the pork chops to rest on a plate for at least 5 minutes before slicing.
Bacon-Dijon Green Beans
recipe adapted from here
- 8 ounces green beans, washed and trimmed
- salt and pepper
- 2 slices thick-cut bacon
- 1 shallot, thinly sliced
- 1/2 tbsp unfiltered apple cider vinegar
- 1/2 tbsp dijon mustard
- Bring a large pot of salted water to a boil.
- In the meantime, cook up the slices of bacon in a medium skillet over medium-high heat. When crisp, set aside on a paper towel to drain before breaking into bite-sized pieces. Leave the bacon drippings in the pan.
- Add the green beans to the boiling water and cook for about three minutes.
- Add the sliced shallots to the bacon drippings, and cook for about a minute over medium-high heat. Stir in the vinegar, and dijon. Add in the green beans, turn off the heat, and stir to combine. Stir in the bacon and season with salt and pepper.