Name: Rosemary Pork Chops with Balsamic-Strawberry Sauce & Green Beans
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ small pkgs fresh rosemary; 3 cloves garlic; 0.681 kg green beans; 6 pork chops, boneless; 1 ½ (454 g) pkgs strawberries; balsamic vinegar; black pepper; extra virgin olive oil; honey; salt

Rosemary Pork Chops with Balsamic-Strawberry Sauce & Green BeansRosemary Pork Chops with Balsamic-Strawberry Sauce & Green Beans — a 35-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ small pkgs fresh rosemary

3 cloves garlic

0.681 kg green beans

6 pork chops, boneless

1 ½ (454 g) pkgs strawberries

balsamic vinegar

black pepper

extra virgin olive oil

honey

salt

Instructions

Fill a medium saucepan about halfway with water, cover, and bring to a boil.

While the water comes to a boil, wash the fresh produce.

Trim and discard the ends of the green beans; transfer the beans to a large bowl and set beside the stove.

Slide the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Transfer to a small bowl.

Peel and mince the garlic; add to the rosemary.

Add olive oil to the rosemary and garlic; mix together.

Once the water in the saucepan is boiling, add the green beans. Cook until bright green and tender-crisp, 3 to 4 minutes. Once done, drain in a colander and rinse under cold water to stop the cooking process. Set aside to drain further.

Preheat a skillet over medium heat.

Place the pork chops on a plate and season with salt and pepper, then rub with the rosemary and garlic mixture.

Place the pork chops in the hot skillet and pour in the remaining oil mixture; cook until cooked through, 3 to 5 minutes per side (depending on their thickness). Once done, transfer to a plate.

While the pork cooks, trim and discard the stem ends of the strawberries; slice the strawberries and transfer to a medium bowl.

Once the pork chops have been transferred, add the strawberries, balsamic vinegar, and honey to the skillet. Cook, scraping up any browned bit from the bottom of the skillet, until the strawberries have softened and the sauce is slightly thickened, 5 to 6 minutes.

Transfer the green beans to a bowl and season with salt and pepper; toss to mix.

To serve, place the green beans and pork chops on a plate and spoon the balsamic-strawberry sauce over top. Enjoy!

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