Pork Chops with Peppers and Green Beans • Apollo Career Center %
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Pork Chops with Peppers and Green Beans


4 bone in pork rib chops (2 ¼ pounds total and ¾ to 1-inch thick)
Coarse salt and ground pepper
3 Tbsp vegetable oil
½ lb green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced
1 jalapeno (optional) thinly sliced crosswise
6 ½ oz roasted yellow or red peppers (about 4), drained, rinsed and diced, medium


Heat a large skillet over high.

Pat pork chops dry and season generously on both sides with salt and pepper.

Add 1 Tbsp oil to skillet and swirl to coat.

Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once.

Transfer chops to a serving platter, cover loosely with foil, let rest 5 minutes.

Wipe skillet clean and heat over medium high heat.

Add 2 Tbsp oil, green beans, scallion whites, and ginger.

Cook, stirring occasionally, until ginger and scallions are soft and green beans are tender-crisp, about 3 minutes.

Season with salt and pepper.

Add jalapeno (if using) and scallion greens and cook, one minute.

Add peppers and cook until warmed through; season with salt and pepper.

To serve, top chops with vegetables.