Pork Chops with Fig Sauce and Green Beans
Uncooked lean boneless pork chop(s)
16 oz, 4 chops
¾ tsp(s), divided
½ tsp(s), divided
Uncooked sweet onions
1 small, 1/4 cup minced
Canned low-sodium chicken broth
2 tbsp(s), fig
Uncooked string beans
1 pound(s), green beans
Grated Parmesan cheese
- Sprinkle pork with 2 ml (1/2 tsp) salt and 1 ml (1/4 tsp) pepper. In a medium skillet over medium-high heat, warm oil. Add pork and cook, turning once, until an instant-read thermometer inserted into sides of chips registers 63 degrees C (145 degrees F), about 6 minutes. Transfer to a plate and keep warm.
- To make sauce: Reduce heat to medium and add onion to skillet. Cook, stirring constantly, until onion is golden, about 1 minute. Add broth and jam. Cook, strirring to scrape up browned bits on bottom of skillet, until jam is melted, 1 to 2 minutes.
- Meanwhile, in a large skillet, bring water to a boil. Add green beans and cook, covered, until just crisp-tender, about 5 minutes. Drain and toss with Parmesan, remaining 1 ml (1/4 tsp) salt, and remaining 1 ml (1/4 tsp) pepper. Place green beans on a serving platter. Top with chops and spoon sauce over chops.
- Per serving: 1 pork chop, 15 ml (1 tbsp) sauce and 250 ml (1 cup) green beans