Target: 6 × 4 inches · landscape

Seared Pork Chops with Spoonbread and Green Beans

60 min · 4 servings

Ingredients

□ 1 cup coarse yellow cornmeal

□ 1 1/2 cups whole milk

□ 1 cup water

□ 2 tbsp unsalted butter, divided

□ 3/4 tsp kosher salt for spoonbread

□ 1 large egg, lightly beaten

□ 1 tsp baking powder

□ 4 bone-in thick-cut pork chops

□ 1 tsp kosher salt for pork

□ 1/2 tsp freshly ground black pepper

□ 1/2 tsp dried thyme

□ 1 tbsp neutral oil

□ 1 lb green beans, trimmed

□ 1 tbsp extra-virgin olive oil

□ 1 garlic clove, finely grated

□ 1 tsp fresh lemon juice

1. Heat oven to 400 F. Cook cornmeal with milk and water until creamy; stir in butter, then cool briefly and whisk in egg and baking powder.

2. Bake spoonbread until lightly browned and softly set in the center, about 25 to 30 minutes.

3. Season and sear chops about 2 minutes per side; finish in oven to 145 F and rest at least 3 minutes.

4. Cook green beans until crisp-tender, add garlic and lemon, then serve with warm spoonbread and pork.

Cook’s note: Check each chop separately; thickness changes the oven finish time.