Trim ends off green beans
Core tomato and cut into ¼" dice.
Coarsely crush croutons.
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, ranch seasoning, and half the garlic (reserve remaining for tomatoes) in a mixing bowl.
Sear and Bake 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.
Place in hot oven and bake until pork chops reach a minimum internal temperature of 160 degrees, 8-12 minutes.
Reserve pan; no need to wipe clean.
While pork chops bake, cook green beans.
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 and ¼ tsp. salt and a pinch of pepper to hot pan and stir occasionally until crisp-tender, 6-8 minutes.
Add tomatoes, remaining garlic, and a pinch of salt. Stir occasionally, 1 minute.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!