It is with great pride that I present you with Your Pantry or Mine No.1, Part one of 3 highlighting the contents of the Computer Diva’s pantry. I know several of you have been looking forward to this entry, so I’ll dive right in.
When I got Jess’s pantry list for Your Pantry or Mine No.1, a few things jumped off the page at both my wife and I right away. Part of the original plan was to create at least one full meal and what could be more homey than pork chops and green beans. It’s a staple in our neck of the woods, usually made battered and fried. I know that a lot of people are against anything deep fried, so my wife and I whipped up this version, which is considerably lighter.
I’ve made a few slight modifications from the original list, but both the main course and the side can easily be made with the ingredients as listed, and in the case that adjustments need to be made, I’ll detail them.
From Jess’s pantry:
- Pork chops, boneless, 1 package (use 4 freeze the rest)
- light Italian salad dressing
- 2 cans French style green beans
- Pecans (in shells)
- 4 boneless pork chops (center cut or loin work equally well)
- 1/2 to 3/4 cup Light Italian Dressing
- Salt and pepper to taste.
- 2 tbsp vegetable or extra virgin olive oil.
- 2 cans French cut green beans or 1 bag frozen green beans (I used frozen, it’s a food snob thing, details later.)
- 1 good handful chopped shelled pecans
- 1 tbsp Vegetable oil, olive oil or butter
- Salt and Pepper to taste.
- Season chops with salt and pepper. Place pork chops in zipper seal plastic bag with approximately 1/2 cup of light Italian Dressing. Seal bag, being sure dressing coats all portions of the chops. Refrigerate for approximately 4 hours.
- Note : If you, like us, own a vacuum seal bagger system, simply seal the chops in a bag with the dressing and refrigerate for 30 to 45 minutes, or freeze chops in marinade for use later.
- Remove chops from bag, discarding excess marinade. Sauté in oil over medium heat approximately 5 minutes per side, or until surface is caramelized and juices run clear when pierced. Remove from heat, cover loosely with aluminum foil and let rest for 5-10 minutes before serving.
- f using canned green beans: Drain juices and place in a colander under cold running water.
- If using frozen green beans: Place green beans in a bowl of ice-cold water to thaw, approximately 15 minutes.
- Add chopped pecans to heated dry skillet over medium heat, stirring constantly until lightly browned and beginning to smell nutty. Add oil and immediately add green beans. Toss several times to heat through and remove from heat.
- Add salt and pepper to taste, serve with chops.
What I would have done differently had I thought of it at the time:
Not a whole lot. This meal is incredibly simple and delightfully comforting.
Though I generally use Italian dressing as a marinade for chicken, it worked wonderfully with the chops, leaving them juicy and succulent with bright overtones from the vinegar and spices in the dressing. The green beans were perfectly cooked and tender, and though canned beans probably wouldn’t be quite as crisp, the flavors would be incredibly similar and I’m sure they would be equally delicious.