Blue Cheese and Green Onion Crusted Bone-In Pork Chop

Ingredients

• Onions

  Young green, tops only

  2 stalk or 24g

• Green beans

  Snap beans, raw

  4 oz or 113g

• Grape Tomatoes

  Freshdirect

  4 oz or 113g

• Blue cheese

  2 oz or 57g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Salt

  Table

  2 tsp or 12g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. Preheat oven to 375 degrees F. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
2. Trim and thinly slice green onions. Trim ends off green beans. Halve grape tomatoes. Combine blue cheese, green onions (reserve a pinch for garnish), and a pinch of black pepper in a small bowl. Rinse pork chops, pat dry, and season both sides with ½ tsp salt and a pinch of pepper.
3. Heat 2 tsp olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook on each side 2-3 minutes, or until a caramelized crust begins to form. Remove pan from burner and transfer chops to prepared baking sheet. Wipe pan clean.
4. Top pork chops with blue cheese-green onion mixture, pressing lightly to adhere crust on chops. Roast 7-9 minutes, or until crust is melted and chops reach a minimum internal temperature of 145 degrees. Remove chops from oven and let rest 5 minutes before serving.
5. While chops are roasting, place slivered almonds in same pan used for searing chops (no oil needed) over medium heat. Swirl pan to toast almonds evenly. Remove pan from burner once almonds are golden brown and aromatic, 2-4 minutes. Transfer toasted almonds to a plate and return pan to medium heat (no need to wipe clean).
6. Add butter, green beans, and ¼ cup water to pan. Cover and cook 3-4 minutes, or until beans are bright green. Remove cover, add grape tomatoes, and cook 3-4 minutes, or until beans are tender and tomatoes are warmed through. Add toasted almonds and season with ¼ tsp salt and a pinch of pepper.
7. Arrange a pile of green bean almondine in the middle of a plate. Top green beans with blue cheese-crusted pork chop. Garnish with remaining green onions.

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