BLESS THIS MESS
This skillet pork chop recipe with a side of mushrooms and green beans is one that I make often and my whole family loves.
Rinse your green beans and then add them to a medium saucepan. Cover them with water and heat the water over high heat until boiling. When the beans are boiling, reduce the heat to medium-high and cover with a lid.
While the beans are cooking add the mushrooms to a large 10-12 inch skillet (cast iron preferred) and cook over medium to medium-high heat, stirring occasionally. Cook the mushrooms until all of the moisture they have released has been cooked off.
When the pan looks dry again, reduce the heat to medium and add the butter. Continue to cook, stirring occasionally. Heat another skillet over medium to medium high heat and add the olive oil to the skillet.
Cook the pork chops, covered, in the skillet for 2-2 ½ minutes per side, until the pork reaches 145°F on a meat thermometer. After the beans have boiled for about 20 minutes, check them for tenderness and then drain well.
When the pork is done cooking, remove it from the pan and let it rest for 1-2 minutes. Add beans to the skillet with the mushrooms and stir to combine. Add plenty of salt and pepper.
Serve the hot pork chops with the buttery mushrooms and green beans on the side.