Pork Chop with Baked Potato and Green Beans

Ingredients

• 1 pcs russet potato (medium-large, about 200g)
• 0.5 tsp olive oil
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp plain greek yogurt (non-fat or low-fat)
• 1 tbsp chives (freshly chopped)

Instructions

1. 1

   Preheat oven and prepare the potato

   • Preheat your oven to 400°F (200°C).
   • Scrub the potato thoroughly under running water and pat it completely dry with a paper towel.
   • Pierce the potato 4-5 times on all sides with a fork. This allows steam to escape during baking.
2. 2

   Season and bake the potato

   • Place the potato on a small baking sheet or directly on the oven rack.
   • Rub the olive oil all over the skin, then sprinkle evenly with salt and pepper.
   • Bake for 45-60 minutes, or until the skin is crispy and the inside is tender when pierced with a knife.
3. 3

   Finish and serve

   • Carefully remove the potato from the oven.
   • Cut a slit lengthwise across the top, being careful not to cut all the way through.
   • Gently squeeze the ends to open it up and fluff the inside with a fork.
   • Top with the Greek yogurt and sprinkle with fresh chives.
   • Serve immediately.

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.