Pan Seared Pork Chops with Creamy Pan Gravy and Garlicky Green Beans
Keto · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: Not provided
Pan Seared Pork Chops with Creamy Pan Gravy and Garlicky Green Beans. Original recipe adapted with source quantities and workflow.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Heat oven to 400°F. Pork chops are 2 inches thick. Green beans are already steamed fork-tender per source ingredient state. | ||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | ||
| Dry/season chops; sear in ghee 4–5 min per side; bake 400°F 8–10 min to 145°F; hold under foil. In drippings cook garlic/rosemary low 2–4 min; off heat whisk cream. | Serve pork chops with skillet gravy and beans. | |
| Second skillet: melt butter/oil, add pre-steamed beans, garlic, stock and seasonings; cover 10 min, uncover 5 min to evaporate/brown. | ||
Ingredients
- 32 oz Bone-in pork chopsraw; 2 inches thick
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp ghee
- 2 clove garlicminced
- 2 tsp fresh rosemaryminced
- 2 tbsp heavy whipping cream
- 1 tbsp unsalted butter
- 1 tbsp avocado oil
- 1 lb green beansends trimmed and steamed until fork-tender
- 2 clove garlicthinly sliced
- ½ cup chicken stock
- ¼ tsp salt
- ¼ tsp black pepper
Before you start
- Oven-safe skillet
- Mixing bowl
- Instant-read thermometer
- Second skillet
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Chops
Dry pork and season with its salt and pepper portions. Heat a cast-iron skillet over medium-high and melt ghee. Sear 4–5 minutes per side. Move skillet to the oven for 8–10 minutes, until pork reaches 145°F. Transfer to a plate under foil.
- Gravy
Put the chop skillet over low. Cook gravy garlic and rosemary in the drippings for 2–4 minutes, stirring constantly. Turn off heat and whisk in cream.
- Beans
Heat a second skillet over medium to medium-high. Melt butter with avocado oil. Add pre-steamed beans, sliced garlic, stock and their salt and pepper portions. Cover for 10 minutes, stirring occasionally. Uncover and cook about 5 minutes more until the liquid evaporates and beans brown in spots.
- Serve
Plate chops with gravy and green beans.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: 551 kcal; protein: 52.0 g; total carbs: 10.0 g; fiber: 3.0 g; net carbs: 7.0 g
Publisher estimate per original portion; proportional ingredient scaling preserves that portion.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- Source ingredient explicitly requires steamed beans; prep for steaming is not described and may not fit declared 10 min prep.
- Source chop count is not given; total is 32 oz bone-in, 2-inch-thick chops.
- The publisher lists 20 minutes of cooking but does not say whether the sides cook simultaneously or separately. No complete total time is provided.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from theketoqueens.com. This adaptation has not been kitchen-tested.
- The publisher’s headline time does not cover every step in the method; no complete elapsed-time estimate is reported.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- theketoqueens.com: Pan Seared Pork Chops with Creamy Pan Gravy and Garlicky Green Beans
https://theketoqueens.com/cast-iron-pork-chops/ - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.