Oven-Fried Pork Chops With Roasted Green Beans and Pecans

Southern Living; title is deceptive as pork chops are skillet-fried, not oven-fried. But that is the title SL gave this recipe.

• Ready In: 56 mins
• Serves: 4

Ingredients

• 2 (12 ounce) packages  fresh  cut green beans
• 1  tablespoon olive oil
• 1  teaspoon salt, divided
• 4  bone-in center-cut pork chops (4-6 oz. each)
• 1⁄4 teaspoon pepper
• 1⁄2 cup panko breadcrumbs
• 1⁄4 cup  freshly grated parmesan cheese
• 1  tablespoon lemon zest
• 1  teaspoon  chopped fresh thyme
• 1⁄4 cup  vegetable oil
• 1⁄4 cup  chopped pecans
• 1⁄2 tablespoon butter

Directions

1. Preheat oven to 450°; drain and rinse beans.
2. Combine beans, 1 T olive and 3/4 t salt in a large bowl, tossing to coat.
3. Spread beans in a single layer in a jelly-roll pan.
4. Bake 18-20 minutes or until the beans are tender and slightly browned.
5. Meanwhile, sprinkle pork chops with pepper and remaining 1/4 t salt.
6. Stir together breadcrumbs and next 3 ingredients in a large shallow dish.
7. Dredge pork chops in breadcrumb mixture.
8. Cook chops in 1/4 cup hot vegetable oil in a large skillet over medium heat for 5-6 minutes on each side or until done.
9. Stir pecans and butter into beans; bake 5-6 more minutes or until pecans are golden.
10. Serve pork chops with green beans.