Name: Broiled Pork Chop with Green Beans, Peppers, Tahini Yogurt & Almonds
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 0.68 kg green beans; 3 orange bell peppers; 1 ½ cups plain Greek yogurt; 6 pork chops, bone-in; black pepper; extra virgin olive oil; salt; tahini; white wine vinegar

Broiled Pork Chop with Green Beans, Peppers, Tahini Yogurt & AlmondsBroiled Pork Chop with Green Beans, Peppers, Tahini Yogurt & Almonds — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

0.68 kg green beans

3 orange bell peppers

1 ½ cups plain Greek yogurt

6 pork chops, bone-in

black pepper

extra virgin olive oil

salt

tahini

white wine vinegar

Instructions

Preheat the broiler to high and position rack about 6 inches from the top.

Place pork chops on a broiler pan and season both sides with salt and pepper.

Place pan in the oven. Broil, flipping halfway through, until chops are no longer pink in the center and are browned at the edges, 12-14 minutes. Remove from oven and let rest for 5 minutes.

Meanwhile, preheat a large pot over medium heat.

While the pot heats up, place yogurt, tahini, vinegar, and salt in a small bowl. Stir to combine and set aside.

Once the pot is hot, add almonds and cook, stirring frequently, until golden and toasted, about 5 minutes. Transfer to a plate and set aside. (Reserve pot for later use.)

Wash, dry, and trim green beans; place in a large bowl.

Wash, dry, trim, and seed bell peppers, then slice lengthwise into thin strips. Add to the bowl with the green beans.

Return the pot to high heat, add oil, and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until blistered and tender, 6-7 minutes. Remove from heat.

To serve, divide chops and tahini yogurt between plates; top yogurt with veggies and almonds. Enjoy!

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