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.
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 HealthLow 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
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
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
Brain fog
Add the missing context
Sleep, stress, meals and symptoms overlap. Seeing them together is more useful than crediting one ingredient.
Track: focus + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
0 of 5 steps complete
Next: Pat the pork chops completely dry with…
- 01
Pat the pork chops completely dry with…
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.
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.
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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Try not to overcook the pork…
Try not to overcook the pork chops; pulling them off the heat at 145°F and letting them rest ensures they stay tender and juicy, not dry.
For thicker pork chops (over 1…
For thicker pork chops (over 1 inch), you may need to sear them for an additional 1 to 2 minutes per side.
If you have leftover fresh thyme…
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.
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