Mealime recipe · lives on in MealPot
Broiled Pork Chop with Green Beans, Peppers, Tahini Yogurt & Almonds
- 30 min
- 2–6 servings
- 661 kcal / serving
A balanced plate pairing broiled pork with crisp-tender green beans and peppers. The tahini yogurt brings a creamy tang that pairs well with the pork and almonds for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ cupalmonds, sliced
- ½ lbgreen beans
- 1orange bell pepper
- ½ cupplain Greek yogurt
- 2pork chops, bone-in
- orange bell peppers
From the pantry: black pepper, extra virgin olive oil, salt, tahini, white wine vinegar
Cookware
aluminum foil · baking sheet pan · broiler pan or baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Directions
- Heat the broiler with a rack about 6 inches from the top. Season both sides of the pork chops with salt and pepper, then set the chops on a broiler pan.
- Broil the pork, flipping once, until the center is no longer pink and the edges are browned, about 12–14 minutes. Remove from the oven and let rest for 5 minutes.
- While the pork rests, start a skillet over medium heat.
- In a small bowl, whisk together the yogurt, tahini, white wine vinegar, and a pinch of salt until smooth, then set aside.
- Add the sliced almonds to the hot skillet and toast, stirring often, until golden, 4–5 minutes. Transfer to a plate; keep the skillet handy.
- Rinse and trim the green beans; cut and seed the pepper, then slice into thin strips and place with the beans in a bowl.
- Return the skillet to high heat, add a splash of oil, and cook the vegetables with salt and pepper until blistered and tender, about 5 minutes. Remove from heat.
- To serve, spread the tahini yogurt on plates, top with pork chops, then spoon over the vegetables and scatter the almonds over everything.
Two tips
- Prep ahead by whisking the yogurt mixture the night before and refrigerating.
- Swap peppers for additional beans if preferred, and drizzle a bit more olive oil at serving.
Nutrition per serving
- Calories
- 661 kcal
- Protein
- 55 g
- Carbs
- 20 g
- Fat
- 41 g
- Fiber
- 7 g
- Sodium
- 162 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.