Oven-Fried Pork Chops With Roasted Green Beans and Pecans
"Southern Living; title is deceptive as pork chops are skillet-fried, not oven-fried. But that is the title SL gave this recipe."
- Ready In:
- 56mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 (12 ounce) packages fresh cut green beans
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 4 bone-in center-cut pork chops (4-6 oz. each)
- 1⁄4 teaspoon pepper
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup freshly grated parmesan cheese
- 1 tablespoon lemon zest
- 1 teaspoon chopped fresh thyme
- 1⁄4 cup vegetable oil
- 1⁄4 cup chopped pecans
- 1⁄2 tablespoon butter
directions
- Preheat oven to 450°; drain and rinse beans.
- Combine beans, 1 T olive and 3/4 t salt in a large bowl, tossing to coat.
- Spread beans in a single layer in a jelly-roll pan.
- Bake 18-20 minutes or until the beans are tender and slightly browned.
- Meanwhile, sprinkle pork chops with pepper and remaining 1/4 t salt.
- Stir together breadcrumbs and next 3 ingredients in a large shallow dish.
- Dredge pork chops in breadcrumb mixture.
- Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat for 5-6 minutes on each side or until done.
- Stir pecans and butter into beans; bake 5-6 more minutes or until pecans are golden.
- Serve pork chops with green beans.
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