Blue Cheese and Green Onion Crusted Bone-In Pork Chop

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Green beans

  Snap beans, raw

  4 oz or 113g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 oz or 113g

• Blue cheese

  2 oz or 57g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Salt

  Table

  2 tsp or 12g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Water

  Plain, clean water

  ¼ cup or 59g

Directions

1. Preheat the oven to 375°F. Rinse the produce and pat dry. Line a baking sheet with foil.
2. Trim and slice the green onions. Trim the green beans and halve the grape tomatoes. In a bowl, mix the blue cheese, green onions (reserving some for garnish), and a pinch of black pepper. Rinse the pork chops, pat dry, and season with ½ tsp salt and pepper.
3. Heat olive oil in a medium non-stick pan over medium-high heat. Cook the pork chops for 2-3 minutes per side until caramelized. Transfer to the baking sheet.
4. Top the chops with the blue cheese mixture, pressing lightly. Roast for 7-9 minutes until the crust is melted and the chops reach 145°F. Let rest for 5 minutes.
5. Toast the almonds in the same pan over medium heat until golden, 2-4 minutes. Remove and set aside.
6. Add butter, green beans, and water to the pan. Cover and cook for 3-4 minutes until the beans are bright green. Add the tomatoes and cook for another 3-4 minutes until the beans are tender.
7. Add the toasted almonds, season with ¼ tsp salt and pepper. Plate the green beans, top with the pork chop, and garnish with green onions.