Skillet Pork Sirloin & Green Beans
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30 minute weeknight dinners are a must during this crazy time of year! Today’s Skillet Pork Sirloin & Green Beans recipe delivers on flavor, but requires little time & effort on a busy evening.
Who else needs as many easy 30 minute weeknight dinner recipes they can get, this time of year? Here’s but one idea: Skillet Pork Sirloin & Green Beans locks in so much juicy flavor — and, gives a whole new meaning to “pork & beans.”
While I was trying to figure out what to make for dinner in a hurry this week, my fridge yielded up a small pork roast and a pack of green beans that was starting to go. Well, there’s dinner! In tonight’s recipe, I just sliced up my roast, quick-cooked the resulting pork chops in a skillet, then used that same skillet to quick-cook some fresh green beans in the savory pan juices. This resulted in some lovely browning on the pork, plus a built-in side dish of green beans seasoned with the same mouthwatering flavors.
Little pork sirloin roasts are often more affordable than pork tenderloin or pork loin chops, but need a little more care not to overcook in order to keep them tender. They can turn out just as nicely in the oven, but I wanted a quicker weeknight dinner today.
I also had some leftover mashed potatoes from earlier in the week, so just threw some of those onto the plate to round out dinner. Good either way, though: The savory pork and green beans could easily be a dinner in and of themselves.
Skillet Pork Sirloin & Green Beans
Ingredients
1 Tbsp olive oil
3 Tbsp butter
2 lb boneless pork sirloin roast, sliced
2 tsp smoked paprika
1 tsp Kosher salt
1 tsp rosemary
1 tsp parsley
1/2 tsp garlic powder
Black pepper, to taste
1 lb fresh green beans, trimmed
Directions
Slice the pork into 8 roughly equal pieces — It’s OK that the pork chops on the end will end up a little smaller. Wash and trim the green beans.
Combine all of the seasonings in a small bowl, then use about half of the spice mixture to season one side of the pork.
Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted.
Add the sliced pork to the pan in a single layer, seasoned side down. Use the rest of the spice mix to season the other side of the pork chops.
Cook the pork over medium-high heat for 3-4 minutes per side, or until browned and cooked through, being careful not to overcook. Remove your finished pork chops from the pan onto a separate plate.
Let the pork rest on the plate while you add the green beans to the same skillet and cook them in the pan juices over medium-high heat for 6 minutes or until crisp-tender, stirring occasionally.
Serve your pan-seared pork chops with their side of green beans. (These both also go really well with mashed potatoes, as shown here.)
Note: If you have the thinner French green beans, they will need less time in the pan — or, cook your green beans a little longer if you don’t prefer them crisp-tender. Thicker slices of pork might need more time– I had to give one of mine an extra minute after removing all of the others from the skillet. You can also make this recipe with pre-packaged boneless pork chops.
Savory, satisfying, and oh so simple
Dinner doesn’t have to be complicated to be tasty. On a busy night, why not get back to basics and cook up dinner in a single skillet. If you want even more color and flavor, you can toss in some grape tomatoes to pan-cook with those green beans — or, substitute in another vegetable such as zucchini.
Quick-cooking the pork sirloin for just a few minutes a side helps keep it juicy and tender, as does letting it rest while the green beans cook up. Skillet pork & green beans is naturally gluten free, and is also low carb… you know, if you don’t serve yours with potatoes. 😉
Oh, and if you end up with any leftover cooked pork chops, chop them up and make yourself a delicious batch of leftover pork fried rice!
Skillet Pork Sirloin & Green Beans, printable recipe
Skillet Pork Sirloin & Green Beans
Equipment
Ingredients
- 1 Tbsp olive oil
- 3 Tbsp butter
- 2 lb boneless pork sirloin roast sliced
- 2 tsp smoked paprika
- 1 tsp Kosher salt
- 1 tsp rosemary
- 1 tsp parsley
- 1/2 tsp garlic powder
- Black pepper to taste
- 1 lb fresh green beans trimmed
Instructions
- Slice the pork into 8 roughly equal pieces — It’s OK that the pork chops on the end will end up a little smaller. Wash and trim the green beans.
- Combine all of the seasonings in a small bowl, then use about half of the spice mixture to season one side of the pork.
- Heat the olive oil and butter together in a large skillet over medium-high heat until the butter is melted.
- Add the sliced pork to the pan in a single layer, seasoned side down. Use the rest of the spice mix to season the other side of the pork chops.
- Cook the pork over medium-high heat for 3-4 minutes per side, or until browned and cooked through, being careful not to overcook. Remove your finished pork chops from the pan onto a separate plate.
- Let the pork rest on the plate while you add the green beans to the same skillet and cook them in the pan juices over medium-high heat for 6 minutes or until crisp-tender, stirring occasionally.
- Serve your pan-seared pork chops with their side of green beans. (These both also go really well with mashed potatoes, as shown here.)
Notes
Recipes in the real world
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