Creamy Dijon Pork Chops With Garlicky Green Beans
A rich and satisfying low-carb dinner featuring tender seared pork chops and crisp green beans. Brought together by a luscious, quick pan sauce made from heavy cream and tangy Dijon mustard.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large skillet · Whisk · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Prep cloves garlic (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Season the pork chops generously with salt…
- 01
Season the pork chops generously with salt…
Season the pork chops generously with salt and pepper on both sides.
Tap card to mark done - 02
Heat a drizzle of olive oil in…
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 145°F. Transfer the chops to a plate to rest.
Tap card to mark done - 03
Lower the heat to medium
Lower the heat to medium. Add the green beans to the same skillet along with a splash of water. Cover the pan immediately and let the beans steam for 3 to 4 minutes until crisp-tender.
Tap card to mark done - 04
Uncover the pan
Uncover the pan, add the minced garlic and a small pat of butter or dash of olive oil, and sauté for 1 minute until fragrant. Transfer the green beans to your serving plates.
Tap card to mark done - 05
Reduce the heat to low
Reduce the heat to low. Whisk the heavy cream and Dijon mustard directly into the skillet, scraping up any delicious browned bits left from the pork. Let the sauce bubble and thicken for 1 to 2 minutes.
Tap card to mark done - 06
Plate the pork chops next to the…
Plate the pork chops next to the green beans and spoon the warm mustard sauce generously over the pork.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
For the most tender pork
For the most tender pork, do not skip the resting step; it allows the juices to redistribute before you cut into it.
If your skillet gets too dark…
If your skillet gets too dark after searing the pork chops, add a tablespoon of water before adding the cream to smoothly lift the flavor from the pan without burning.
To save time on busy weeknights
To save time on busy weeknights, buy pre-washed and trimmed green beans.
Your symptoms change. Your plan should too.
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