Seared Pork Chops with Spoonbread and Green Beans

Golden-edged spoonbread with a soft cornmeal center anchors seared pork chops and crisp-tender green beans for a balanced supper.

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 1/2-quart baking dish · Saucepan · Oven-safe skillet · Instant-read thermometer · Whisk

Watch the spoonbread center

A slight wobble is right; liquid sloshing means it needs more oven time.

Serve while warm

Spoonbread is at its softest just after baking, so plate it while the pork rests.

01. Heat oven to 400 F and butter the baking dish; whisk milk, water, cornmeal, and salt in a saucepan over medium heat.

02. Stir 4 to 5 minutes until creamy and thick enough to coat a spoon, scraping the pan so the cornmeal does not scorch.

03. Remove from heat, melt in most of the butter, and cool for 3 minutes before adding egg and baking powder.

04. Bake 25 to 30 minutes until the top is lightly browned and the tender center wobbles slightly without sloshing.

05. Dry chops, season both sides, and sear in shimmering oil about 2 minutes per side until browned.

06. Finish in the 400 F oven for 4 to 8 minutes, checking each center away from the bone and pulling at 145 F.

07. Rest for at least 3 minutes; 5 minutes gives the juices time to settle while the beans cook.

08. Toss beans in olive oil over medium-high heat for 4 to 5 minutes until bright and crisp-tender; add garlic for the final 30 seconds.

09. Finish with lemon juice and serve the beans with pork and warm spoonbread while its center remains soft.