Dijon Pan-Seared Pork Chops With Garlic Green Beans
Juicy pan-seared pork chops paired with tender-crisp garlic green beans. A savory, quick meal finished with a rich Dijon-butter sauce.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
If you have leftover fresh thyme or rosemary, toss a sprig into the pan when melting the butter for an extra layer of savory flavor.
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
Instructions
0 of 5 steps complete
Next: Pat the pork chops completely dry
- 01
Pat the pork chops completely dry
Pat the pork chops completely dry with a paper towel and season both sides generously with salt and black pepper.
Tap card to mark done - 02
Heat a splash of olive oil in…
Heat a splash 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 and let them rest.
Look for: golden brown and the internal temperature reaches 145°F
Tap card to mark done - 03
Lower the heat to medium and add…
Lower the heat to medium and add the green beans to the same skillet. Sauté for 2 minutes, then add 2 tablespoons of water. Cover the skillet for 3 to 4 minutes to let the beans steam until tender-crisp.
Look for: tender-crisp
Tap card to mark done - 04
Uncover the skillet and push the green…
Uncover the skillet and push the green beans to the edges. Add the butter, minced garlic, and Dijon mustard to the center of the pan, stirring as the butter melts to create a quick sauce.
Tap card to mark done - 05
Toss the green beans in the garlic-mustard…
Toss the green beans in the garlic-mustard butter, season with a pinch of salt, and serve alongside the rested pork chops, pouring any leftover pan juices over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
Made this recipe?
Leave a quick rating or a cooking tip for the next woman.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.