Almost as good as a holiday dinner! Enjoy this original recipe for 2, or you can double up the servings to have enough for your weekly meal prep. Pork chops are paired with tender green beans and a creamy, salty gravy. The only thing that’s missing is a slice of pumpkin pie!Jessica L.
Prepare the pork chops by seasoning them with the first amount of salt, pepper, onion powder, garlic powder, and paprika.
Heat the first amount of olive oil in a pan roughly the same size as the amount of pork chops. Place the pork chops seasoned side down in the oil and cook for about 4 minutes on medium-high heat. Flip the chops over. Chop the first amount of butter into small dollops and place them on top of the cooking pork chops. Squeeze the lemon juice into the pan pan cook for another 4 minutes – until the chops are cooked all the way through.
Set the pork chops aside to cool, leaving all excess fats in the pan. Melt the second amount of butter into the pan over a low heat. Stir in the cream and whisk until the fats have emulsified.
Stir the second amount of salt and the xanthan gum into the gravy. Cook on a very low heat until the gravy has thickened and absorbed the xanthan. Set the gravy aside to cool.
In a new pan, heat the second amount of olive oil over medium heat. Place fresh green beans (chopped if desired) in the hot oil. Season with the remaining spices. Continually toss the green beans in the oil until they turn bright green, tender, and have browned edges.
Serve each pork chop with green beans and about ⅛ cup of warm gravy.