Skillet pork chops with horseradish green beans

Updated at: Thu, 17 Aug 2023 03:44:15 GMT

Step 1

In a small bowl, stir together the butter, chives and lemon zest until combined.

Step 2

Pat the chops dry and cut two slits, about two inches apart, through the fat on the edges of each chop, then lightly sprinkle them with the salt and pepper.

Step 3

In a 12-inch skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until well-browned on both sides and the meat has an internal temperature of 140 to 145 degrees, about 8 to 10 minutes. (Thicker chops will need to cook longer.) Using tongs, stand the chops on their side in the pan, fat side down, to render some of the fat, about one minute. Transfer the chops to a platter and, using half of the butter, add a dollop to each chop. Cover the chops to keep them warm.

Step 4

In the same skillet over medium heat, add an additional one tablespoon of oil if the chops were lean and there’s not enough rendered fat from the chops. Add the green beans and lightly season with the pepper, if desired. Cook, stirring occasionally, until the beans begin to brown in spots, 3 to 5 minutes. Add the water, cover and cook until the beans are bright green, but still crisp-tender, about two minutes. Uncover and continue cooking until the water evaporates, about one minute.

Step 5

Stir in the horseradish and the remaining chive butter and cook for one more minute or until the beans have reached the desired tenderness. Taste, and season with more salt, pepper and/or horseradish, as needed. Remove from the heat.

Step 6

Divide the pork and green beans among plates and serve hot, with a lemon wedge on the side.

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