Pork Chops with Spicy Garlic and Green Beans

Recipe makes 4 servings


Pork Chops:
2 Tbsp chipotle pepper adobo chili paste
1 tsp olive oil
½ tsp salt
4 pork shoulder chops (about 1.8 pounds or 800g)

Garlic Butter:
1/3 cup butter, softened
1 garlic clove, minced
½ tsp cayenne
Salt and pepper to taste

Green Beans and Avocado:
1 Tbsp olive oil
10 ounces (280g) green beans
Salt and pepper to taste
½ avocado, mashed
4 small scallions, chopped

Freshly chopped cilantro (optional)


Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper and set it aside.

In a small bowl, combine chili paste, olive oil, and salt. Mix until completely smooth and set aside.

Rinse the pork chops under cold running water and pat dry with a kitchen towel. Transfer chops to a bowl and add the chipotle mixture. Coat each chop with the chipotle mixture and let it sit for 15 minutes.

Arrange pork chops over the prepared baking sheet and bake for 20-30 minutes until desired doneness.

Meanwhile, in a small bowl, mix together softened butter, garlic, cayenne, salt, and pepper. Set aside.

In a large frying pan, heat olive oil over medium-high heat. Add the green beans, salt, pepper, mashed avocado, and chopped scallions. Mix well and sauté until beans have softened.

Serve the sautéed green beans and avocado with the baked pork chops and garlic butter.

Nutritional breakdown per serving (recipe makes 4 servings)

644 Calories
59.5g Protein
40.7g Fat
5.2g Fiber
8.5g Total Carbs
5.2g NET Carbs