We blend beautiful blue cheese with green onions to form a crust that perfectly complements a juicy bone-in pork chop. It’s served with classic green beans, grape tomatoes, and toasted almonds for an elegant way to end your day.
Trim ends off green beans.
Trim and thinly slice green onions.
Combine blue cheese, green onions (reserve a pinch for garnish), and a pinch of salt and pepper in a mixing bowl. Set aside.
Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Sear the Pork Chops
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add pork chops to hot pan and cook until a caramelized crust begins to form, 2-3 minutes per side.
Remove pan from burner and transfer chops to prepared baking sheet.
Wipe pan clean and reserve.
Crust and Roast the Pork Chops
Top pork chops with blue cheese-green onion mixture, pressing lightly to adhere crust on chops.
Roast in hot oven until crust has melted and chops reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Rest chops 5 minutes before serving.
While chops roast, toast almonds.
Toast the Almonds
Place slivered almonds in same pan used for searing chops (no oil needed) over medium heat.
Stir often, toasting almonds evenly, until almonds are golden brown and aromatic, 2-4 minutes.
Once golden brown, immediately remove pan from burner and transfer almonds to a plate.
Reserve pan; no need to wipe clean.
Prepare the Almondine
Return pan used to toast almonds to medium heat. Add butter, green beans, and ¼ cup water to hot pan. Cover and cook until beans are bright green, 3-4 minutes.
Remove cover, add tomatoes, and cook until beans are tender and tomatoes are warmed through, 3-4 minutes.
Stir in toasted almonds, ¼ tsp. salt, and a pinch of pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing green beans with remaining green onions. Bon appétit!