Pork chops with fig sauce and Parmesan green beans
Uncooked lean boneless pork chop(s)
16 oz, 4 (1/4-pound chops), center-cut, trimmed
¼ cup(s), chopped, finely chopped
Reduced-sodium chicken broth
2 Tbsp, fig variety
Uncooked string beans
1 pound(s), pre-trimmed
Grated Parmesan cheese
- Sprinkle pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in medium skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 6 minutes. Transfer to plate and keep warm.
- To make sauce, reduce heat to medium. Add onion to skillet and cook, stirring constantly, until onion is golden, about 1 minute. Add broth and jam to skillet. Cook, stirring to scrape up browned bits on bottom of skillet, until jam is melted, 1–2 minutes.
- Meanwhile, bring water to boil in large skillet. Add green beans and cook, covered, just until crisp-tender, about 5 minutes. Drain and toss with Parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place green beans on serving platter. Top with chops and spoon sauce over chops.
- Serving size: 1 pork chop, 1 tablespoon sauce, and 1 cup green beans