Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Lemon Garlic Pork Chops with Parmesan Tater Tots

Name: Lemon Garlic Pork Chops with Parmesan Tater Tots
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound frozen Tater Tots; 2 tablespoons grated parmesan cheese; Kosher salt and freshly ground pepper; 12 ounces green beans, trimmed and halved; 4 tablespoons unsalted butter; Finely grated zest and juice of 1 lemon; 2 tablespoons extra-virgin olive oil; 4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds); 3 cloves garlic, finely chopped; 1/2 cup low-sodium chicken broth

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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Ingredients

1 pound frozen Tater Tots

2 tablespoons grated parmesan cheese

Kosher salt and freshly ground pepper

12 ounces green beans, trimmed and halved

4 tablespoons unsalted butter

Finely grated zest and juice of 1 lemon

2 tablespoons extra-virgin olive oil

4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)

3 cloves garlic, finely chopped

1/2 cup low-sodium chicken broth

Directions

Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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