- 4 large (1-inch-thick) bone-in pork chops
- Salt and pepper
- 5 medium potatoes, cut into large bite-size pieces
- 1 pound green beans, trimmed and halved crosswise
- 4 tablespoons butter
- 2 tablespoons chopped chives
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon olive or canola oil
- 1 shallot, finely chopped
- 1 large clove garlic, minced
- 1 bay leaf
- 1 slightly rounded tbsp. flour
- 1 cup veal or chicken stock
- 2 tablespoons dark soy sauce
- 2 teaspoons Worcestershire sauce
Season the chops with salt and pepper.
Heat a large cast-iron skillet over medium-high.
Place the potatoes in a large pot. Add enough cold water to cover; bring to a boil. Cook the potatoes until almost tender, 10 to 12 minutes. Add the green beans and cook until the potatoes are tender and the green beans are crisp-tender, about 5 minutes more; drain and return the vegetables to the pot. Toss the vegetables with 2 tbsp. butter, the chives and parsley; season with salt. Cover and keep warm.
Meanwhile, in the skillet, heat the oil, one turn of the pan, over medium-high. Add the chops and cook, turning occasionally, until browned, about 10 minutes. Transfer to a platter and cover to keep warm. Add the remaining 2 tbsp. butter to the skillet. When the butter foams, add the shallot, garlic and bay leaf. Stir until the shallot and garlic soften (a minute or two), then add the flour and whisk 1 minute. Whisk in the stock, soy sauce and Worcestershire. Reduce the heat to low and return the chops to the skillet, turning to coat in the sauce. Simmer until the pork is cooked through, 1 to 2 minutes more.
Divide the chops among plates. Serve with potatoes, green beans and sauce.