This dinner has the advantage of getting done in under 30 minutes and maybe add 5 minutes if you go get your tomatoes in the garden. The honey is terrific with the tomatoes, bringing out there full summer sweetness.
I’ve detailed the recipe here in order to get it done quickly, but feel free to make ahead the green beans, vinaigrette or tomatoes to make it even faster on a weekday.
Bring a pot of salted water to a boil in order to cook the green beans. Wash and prep the green beans. While your water is coming up to a boil, prepare the pork.
Cut your roast into thick slices, from 1 inch to 2 inch, and sprinkle each side with salt and pepper. Heat up in a pan 1 tbsp of olive oil along with the butter on medium to high heat. Once the butter starts to foam, you may add your pork. Cook on the first side for about 5 minutes, until it is golden brown.
Place your green beans in the boiling water. Mix together the water with 1 tbsp of apple cider vinegar. Flip the chops and continue cooking another 3 minutes, until golden, then add the water mixture.
Drain the green beans and stop the cooking process by rinsing with cold water.
Continue cooking the pork until you’ve reached 145°F. Remove chops from pan and let rest loosely covered with foil to keep warm.
In a small bowl, place the shallot, olive oil, honey, apple cider vinegar, salt and pepper and stir together. You may use the hand blender on the vinaigrette if you would like a smoother sauce. Dice the tomatoes and reserve.
You may heat up your green beans in the pan that is still warm or serve them room temperature as a salad.
Place green beans, pork chop and tomatoes on a plate and drizzle with the vinaigrette.
- 1 small pork roast cut into 2 inches pork chops
- 2 tomatoes
- 1/2 lb of green beans
- 1 shallot minced
- 2 tbsp of olive oil divided
- 2 tbsp of apple cider vinegar divided
- 1 tbsp of butter
- 1 tbsp of honey
- Salt and pepper