We consider ourselves a jaded bunch of culinarians in the Home Chef test kitchen; there isn't a flavor combination that hasn't hit our experienced palate. That was until Chef Jimmy Madla presented us with the ranch crust on this pork chop. We were lining up for seconds and thirds. You won't have that luxury, but once you order this meal, you'll have something almost as good: the recipe. No matter if you’re a newbie who just learned how to hold a knife, or chef with twenty years experience; this meal both surprises and delights.
Coarsely crush croutons.
Trim ends off green beans.
Core tomato and cut into ¼" dice.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Crust
Combine cream cheese, sour cream, and ranch seasoning in a mixing bowl. Set aside.
Cook the Pork Chops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and sear until golden brown, 2-3 minutes per side.
Transfer pork chops to prepared baking sheet and spread crust evenly over each chop. Top crust with crushed croutons.
Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes.
Reserve pan; no need to wipe clean.
While pork chop roast, cook green beans and tomatoes.
Cook the Green Beans and Tomatoes
Return pan used to sear pork chops to medium heat and add 1 Tbsp. olive oil. Add green beans, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender but still a bit crisp, 6-8 minutes.
Add tomatoes, garlic, and a pinch of salt. Stir occasionally until garlic is aromatic, 30-60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!