2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbs oil
3/4 cup onion, chopped
2-3 garlic cloves, pressed/minced
2 Tbs butter, divided
2 Tbs flour
2 cups chicken broth
2 cups fresh or frozen whole green beans.
Combine the salt, garlic powder, and black pepper. (This is Paula Deen's house seasoning and can be made in larger quantities and kept on hand.) Sprinkle pork chops with house seasoning. Add oil to a large non-stick pan and heat over high heat. When pan is very hot add the pork chops and sear both sides until brown. Remove from the pan.
Reduce heat to medium and add 1 Tbs of butter. Add the onion and cook until softened. Add the garlic. Add the other Tbs of butter, then sprinkle the flour over the pan. Stir or whisk to form a roux. Add the chicken broth and whisk. Bring to a simmer then add the pork chops back in. Top with green beans. Cover and cook on medium-low until pork chops are cooked through (140-145 on a meat thermometer).
