Blue Cheese and Green Onion-Crusted Bone-In Pork Chop

Ingredients

• 2 Green Onions
• 4 oz Green Beans
• 4 oz Grape Tomatoes
• 2 oz Blue Cheese
• 2 Bone-in Pork Chops
• 1 oz Slivered Almonds
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions. Trim ends off

Instructions

1. 1

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops Probably invented accidentally centuries ago, blue cheese gets its distinctive “blue-ness” and flavor from injecting it with a specific strain of penicillin.

2. 2

   Prepare the Ingredients: Trim and thinly slice green onions. Trim ends off green beans. Halve grape tomatoes. Combine blue cheese, green onions (reserve a pinch for garnish), pork chops, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

3. 3

   Toast the Almonds: 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.

4. 4

   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).

5. 5

   Sear the Pork Chops: medium-high heat. Add pork chops to hot pan and cook on each side 2-3 minutes, or until a car- amelized crust begins to form. Remove pan from

6. 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. Crust and Bake Pork Chops

7. 7

   Top pork chops with blue cheese-green onion mix-: ture, 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.

8. 8

   Plate the Dish: 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. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Most are mixed with blue cheese for crust, and a pinch garnishes dish. • Dry toasting almonds brings out their aroma and flavor.

9. 9

   Transfer almonds to a plate as: soon as they start to brown, as residual heat from pan can the recipe before you start–we promise it will be time