BBQ Pork Chop TV Supper

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 4 (about 8 oz each) bone-in pork chops
• 3/4 cup BBQ sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 3/4 tsp black pepper
• 2 cups frozen corn kernels
• 12 oz fresh green beans
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp onion powder

Instructions

1. 1Pat the pork chops completely dry with paper towels so they sear properly. In a small bowl mix the salt, black pepper, smoked paprika, garlic powder, and onion powder, then rub the seasoning blend all over both sides of each chop.
2. 2Preheat a large 12-inch cast-iron skillet or heavy oven-safe pan over medium-high heat and add the olive oil. When the oil shimmers, lay the chops in without crowding and sear 3-4 minutes per side until a deep golden crust forms.
3. 3While the chops sear, trim the stem ends of the green beans. In a separate bowl stir the BBQ sauce with brown sugar and apple cider vinegar until the sugar dissolves into a sticky glaze.
4. 4Reduce the skillet heat to medium. Brush a thick layer of the BBQ glaze over the tops of the chops, then transfer the entire skillet to a 400°F oven and roast 8-10 minutes until the pork reaches 145°F internally and the glaze bubbles and caramelizes.
5. 5Meanwhile, bring a medium saucepan of salted water to a boil and blanch the green beans for 4 minutes until bright green and crisp-tender; drain immediately. In the same pan melt half the butter over medium heat, add the frozen corn, and sauté 5-6 minutes until hot and lightly charred in spots.
6. 6Toss the drained green beans with the remaining butter and salt so they glisten. Keep both vegetables warm.
7. 7Pull the skillet from the oven and let the pork chops rest in the pan 5 minutes; the carry-over heat finishes them juicy and the glaze sets into a sticky coating.
8. 8To plate like a classic TV supper, set one glazed pork chop in the center of each plate, spoon a neat pile of buttery corn on one side and green beans on the other to create clear compartments. Drizzle any remaining pan glaze over the chop and serve right away while the edges are still sizzling.