Seared Pork Chops & Cheesy Spoonbread

with Sautéed Green Beans

45 MIN

4 Servings

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From the Test Kitchen

To pair with pork chops smothered in a mustard glaze, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with tender bites of pepper, onion, and two kinds of melty cheeses. A side of garlicky sautéed green beans lends bright, verdant flavor to this comforting meal.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1 cup Cornbread Mix
1 Poblano Pepper
1 Sweet Onion
6 oz Green Beans
2 cloves Garlic
2 Tbsps Butter
2 oz Smoked Gouda Cheese
2 oz Monterey Jack Cheese
⅓ cup Chicken Bone Broth
2 Tbsps Dijon Mustard
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
½ cup Labneh Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda and monterey jack on the large side of a box grater; combine in a bowl. Cut off and discard the stem of the pepper; remove the core, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth and mustard until smooth.

2 Cook the pepper & onion:

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

3 Assemble & bake the spoonbread:

To the bowl of cooked pepper and onion, add the cornbread mix, labneh, half the grated cheeses, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the remaining grated cheeses. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

4 Cook the green beans:

While the spoonbread bakes, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

5 Cook the pork & serve your dish:

While the spoonbread continues to bake, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 3 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork is coated and cooked through. Turn off the heat. Serve the glazed pork (including any glaze from the pan) with the baked spoonbread and cooked green beans. Enjoy!