Rosemary Pork Chops with Balsamic-Strawberry Sauce & Green Beans

Directions

1. Rinse all produce and prepare your workstation, then set a medium saucepan with water to boil.
2. Trim the green beans and place them in a medium bowl near the stove for easy access.
3. Strip rosemary leaves from the stems, chop the leaves, and put them in a small bowl; peel and mince the garlic and add it to the rosemary.
4. Combine olive oil with the rosemary and garlic; mix to form a fragrant paste.
5. When the water boils, cook the green beans until bright green and tender-crisp, about 3 to 4 minutes; drain in a colander and rinse with cold water, then set aside to drain.
6. Heat a skillet over medium heat. Season the pork chops with salt and pepper, then rub them with the rosemary-garlic paste.
7. Place the pork chops in the hot skillet and cook until browned and cooked through, about 3 to 5 minutes per side depending on thickness; transfer to a plate.
8. While the pork rests, hull the strawberries and slice them; transfer to a medium bowl.
9. Add the strawberries, balsamic vinegar, and honey to the skillet; scrape up any browned bits and simmer until the sauce thickens and the berries soften, about 5 to 6 minutes.
10. Transfer the green beans to a serving bowl and season with salt and pepper; toss well.
11. To serve, plate the pork chops and green beans and spoon the balsamic-strawberry sauce over the pork and beans.