Seared Pork Chops & Cheesy Spoonbread with Sautéed Green Beans

Seared Pork Chops & Cheesy Spoonbread

with Sautéed Green Beans

45 MIN
4 Servings
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From the Test Kitchen

To create a hearty side for this homestyle pork dish, 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
    660 Cals (est.)
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ingredients
Seared Pork Chops & Cheesy Spoonbread with Sautéed Green Beans
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 Poblano Pepper
  • 1 Sweet Onion
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 cup Cornbread Mix
  • 2 Tbsps Butter
  • 2 oz Smoked Gouda Cheese
  • 2 oz Monterey Jack Cheese
  • ⅓ cup Chicken Bone Broth
  • 2 Tbsps Dijon Mustard
  • ¼ cup Labneh Cheese
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
Prepare the ingredients & make the glaze:
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 ends of the green beans. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth and mustard until smooth.

Cook the onion & pepper:
2 Cook the onion & pepper:

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

Assemble & bake the spoonbread:
3 Assemble & bake the spoonbread:

To the bowl of cooked onion and pepper, 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. 

Cook the green beans:
4 Cook the green beans:

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared 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. Taste, then season with salt and pepper if desired. Cover with foil to  keep warm. Wipe out the pan.

Cook the pork & serve your dish:
5 Cook the pork & serve your dish:

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 cooked pork (including any glaze from the pan) with the baked spoonbread and cooked green beans. Enjoy! 



**An instant-read thermometer should register 145°F.

Tips from Home Chefs

Prepare the ingredients & make the glaze:
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 ends of the green beans. Cut off and discard the stem of the pepper. Halve the pepper lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth and mustard until smooth.

2 Cook the onion & pepper:

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

Cook the onion & pepper:
Assemble & bake the spoonbread:
3 Assemble & bake the spoonbread:

To the bowl of cooked onion and pepper, 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:

Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared 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. Taste, then season with salt and pepper if desired. Cover with foil to  keep warm. Wipe out the pan.

Cook the green beans:
Cook the pork & serve your dish:
5 Cook the pork & serve your dish:

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 cooked pork (including any glaze from the pan) with the baked spoonbread and cooked green beans. Enjoy! 



**An instant-read thermometer should register 145°F.

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