Name: Seared Pork Chop with Pumpkin Purée & Walnut-Basil Dressed Green Beans
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 0.68 kg green beans; 177 ml heavy whipping cream; 1 ½ lemons; 6 pork chops, boneless; 1 ½ (398 ml) cans pure pumpkin purée; ⅓ cup walnuts; black pepper; Dijon mustard; extra virgin olive oil; nutmeg, ground; pure maple syrup; red wine vinegar; salt

Seared Pork Chop with Pumpkin Purée & Walnut-Basil Dressed Green BeansSeared Pork Chop with Pumpkin Purée & Walnut-Basil Dressed Green Beans — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 small pkg fresh basil

0.68 kg green beans

177 ml heavy whipping cream

1 ½ lemons

6 pork chops, boneless

1 ½ (398 ml) cans pure pumpkin purée

⅓ cup walnuts

black pepper

Dijon mustard

extra virgin olive oil

nutmeg, ground

pure maple syrup

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim green beans. Transfer to a large baking sheet pan.

Roughly chop walnuts. Add to the baking sheet with the green beans, drizzle with oil, then season with salt and pepper. Toss to combine and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until green beans are fork-tender and walnuts are golden, 12-15 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate, loosely cover with foil, and set aside. (Reserve skillet with drippings for later use.)

Meanwhile, place pumpkin, cream, maple syrup, vinegar, and spices in a medium bowl. Whisk to combine the pumpkin mixture.

Return skillet (with drippings) to medium heat. Add pumpkin mixture and cook, stirring often, until purée is warmed through, 3-4 minutes. Remove from heat and cover to keep warm.

Meanwhile, zest and juice lemons into a small bowl.

Pick basil leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon, along with oil, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.

When the beans and walnuts are done, drizzle with dressing, then toss to coat.

Thinly slice pork chops.

To serve, divide pumpkin purée and green beans between plates. Top pumpkin with pork and enjoy!

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