Bà Ngoại’s Pork Chops with Green Beans

Protein

Jan 3

Written By Ly Nguyen

This dish is very special to me. It is one of a unique handful passed down from Bà Ngoại (maternal grandmother). She was orphaned in Vietnam and taken in by a French family when she was 10 so much of our family culture is infused with French influence, like this recipe. This was one of my favorite things she used to make that I literally cannot find anywhere else. It’s part of the legacy she brought with her when the family migrated to the US as refugees in 1975.

Cooking Method
Stovetop
Oven

Time
🕒🕒

Recipe

Ingredients (2 Servings)

2 PORK CHOPS
1/2 LB. GREEN BEANS, TRIMMED
1/2 YELLOW ONION, SLICED
SALT
PEPPER
SUGAR
GARLIC POWDER
—Brine* (optional):
1/4 CUP SALT
4 CUPS WATER
1 TBSP BLACK PEPPERCORN
1 BAY LEAF

*I like to brine the chops to make them super moist. Highly recommend!

Instructions

If you’re brining the chops, combine all brine ingredients and mix until incorporated into a bowl. Add the chops and let it sit for at least 30 minutes. If you have time, 2 hours is even better.

Preheat oven to 350. Season the chops on both sides with salt, pepper and garlic powder. Add oil to a pan and sear both sides on high for a few minutes until browned. Set aside.

In a pot, add water and bring to a boil. Blanch the green beans for a couple minutes and drain.

In the same pan used for the chops, cook the onions until translucent. I like to use them to deglaze and pick up al the flavors on the bottom from the pork. Add the green beans, and a generous pinch of salt and sugar. Toss until combined. Remove from heat.

In a sheet pan, add the chops and green beans all around. Bake for 25 minutes.

Serve with jasmine rice.