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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 me right away. Part of the original plan was to create at least one full meal and what could be homier 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 and freeze the rest)
light Italian salad dressing
2 cans French-style green beans
Pecans (in shells)

4 Servings

Your Pantry or Mine No. 1 - Part One - Marinated Pork Chops with Pecan Green Beans Recipe

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours 15 minutes

Ingredients

For the Pork Chops:

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.

Green Beans:

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.

Instructions

Pork Chops:

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.

Green Beans:

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.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 457Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 110mgSodium: 490mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 37g

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.

5 Comments

Name: Your Pantry or Mine No. 1 - Part One - Marinated Pork Chops with Pecan Green Beans Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: 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.

sandi @ the whistlestop cafe on June 4, 2007 at 3:06 pm
great job!
This looks like a simple home cooked meal~ good enough to eat.
Jess on June 4, 2007 at 5:57 pm
Wow! I appreciate the lack of frying :) And should I be embarrassed to admit that I’ve never marinated anything in Italian dressing, ever? This looks easy enough to make on a weekday after work, and that’s always a good thing!
I also appreciate the information regarding cooking with nuts. I’ve only ever used them for baking and snacking. A whole new world opens up… :)
Thank you!!
Lydia on June 5, 2007 at 6:35 am
Pantry cooking — what a fun idea! I define my pantry as broadly as possible — fridge, freezer, spice rack and cupboards, but only foods that are used to make other things and that are readily available (i.e., not the wonderful jars of pickled veggies I get from friends or on my travels). I always joke that I could eat for a month on what I keep in the pantry, but I think I really could do it, though the meals would get a bit weird at the end!
dew on June 5, 2007 at 12:49 pm
Yum, that looks good. I’d probably use fresh green beans, because I hate canned. Would I steam them first?
Jerry on June 5, 2007 at 1:14 pm
sandi,
it’s all about the home cookin’ Baby.
Jess,
Italian makes a great marinade for just about any light or white meat. It can work for some beef, but it needs to be a tougher cut.
Usually it’d be green beans with almonds, but hey, this is Texas :D
Lydia,
I could go a while off mine as well, though like you, the combinations would get pretty strange by the end of the month.
dew,
If using fresh beans, blanch them first, then toss ’em in an ice bath for a few minutes.