Seared Pork Chops & Cheesy Spoonbread with Sautéed Green Beans

Seared Pork Chops & Cheesy Spoonbread

with Sautéed Green Beans

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
  • View All
    Nutrition Label
    Download

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.
CLICK FOR RECIPE CARD

Get Cooking
fresh
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.