Lunch

Pan-Seared Pork Chop with Summer Stone Fruit Gastrique and Charred Green Beans

Name: Pan-Seared Pork Chop with Summer Stone Fruit Gastrique and Charred Green Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (1¼ inches thick, about 8 oz each); 2 tsp kosher salt, divided; ½ tsp black pepper; 2 tbsp neutral oil; 2 tbsp unsalted butter; 2 cloves garlic, smashed; 1 sprig fresh thyme; 1 fresh peach, pitted and diced small; 1 fresh plum, pitted and diced small; ¼ cup champagne vinegar (or white wine vinegar); 2 tbsp honey; ¼ tsp freshly cracked black pepper (for gastrique); 8 oz fresh green beans, trimmed; 1 tbsp unsalted butter; 2 cloves garlic, minced; 3 tbsp panko breadcrumbs, lightly toasted; ¼ tsp fleur de sel

A thick-cut, bone-in pork chop seared to a caramelized crust and finished in the oven, accompanied by a glossy peach-and-plum gastrique spiked with black pepper and thyme, and snappy charred green beans with garlic and crispy breadcrumbs. Restaurant plating, diner soul.

784calper serving 41gprotein 49gcarbs 48gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this