Hellooooo friends. And happy February. Happy Month of Looorrrvvveee. Do not roll your eyes at me. Do not slip me the middle finger. And don’t stick out your tongue. The Month of Looorrrvvveee is for everyone. Love yo’self. Love yo’ dog. And yo’ cat. Love your gal pals and your bros and your parents! And siblings, I suppose.
And maybe, most importantly, love Braised Tuscan Pork Chops with Pan-Fried String Beans.
WOW. What a mouthful. … … …more like 50 delicious mouthfuls of Braised Tuscan Pork Chops. (Okay, I know, not funny.)
I made and photographed this recipe almost a year ago as part of a skills workshop. In fact, I have enough skills-workshop, Valentine’s Day-perfect, dinners-for-two that I can post a whole series of them over the next couple of weeks. That way, when you wait too long to make that reservation, you’ll at least have an impressive dinner in your back pocket. The SO (that’s “Significant Other” in millenial-speak) will be SO impressed. (Again, not funny, I know.)
The only problem with year-old photos is that my flavor-memory is also a year old. I remember that I loved the flavors of this dish, but I can’t get all nutso on you and start talking about swan-diving into swimming pools filled with Braised Tuscan Pork Chops or about sliding down rainbows to find Braised Tuscan Pork Chops at the end.
I did make notes on my recipe card, smart girl that I am:
- Beautiful. Colorful. Great/different textures.
- Love this. LOVE the balsamic flavor. It’s just enough without overpowering the dish. Great with the warm tomatoes.
- Basil — great addition!
- String beans — cooked perfectly. Fresh!
- Good combo. Filling.
My notes also fail to mention that this is quick, easy, and healthy too. So find yourself a partner and cook this dinner for two.
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ pound fresh string beans
- 2 boneless pork chops, 1-inch thick
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 2 scallions, minced
- ¼ cup balsamic vinegar
- 3 plum tomatoes, diced
- 1 tablespoon chopped basil, plus more for garnish
- In a shallow dish, combine flour, salt, pepper, and garlic powder. Using a colander, rinse string beans, then toss damp beans in the flour mixture until lightly coated. Set the green beans aside and lightly coat the pork chops in the remaining flour mixture.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until golden brown, 1-2 minutes per side. Remove the pork chops from skillet and set aside.
- In the same skillet, saute garlic and scallion for 1 minute until fragrant. Add vinegar, tomatoes, and basil and stir to combine. Return pork chops to the skillet and bring the sauce to a boil. Cover, reduce heat, and simmer 4-5 minutes or until pork is cooked through.
- Meanwhile, heat the remaining olive oil in another large skillet over medium-high heat. Add string beans and saute until tender, about 5 minutes.
- To serve: Place a pork chop on each plate and top with sauce. Garnish with basil. Serve with string beans.