The May 2010 issue of Everyday Food offers a recipe for Pork Chops with Peppers and Green Beans that is simple and tasty. I'm always looking for ways to sneak more vegetables into our meals, and this is a good one. You simply grill bone-in pork chops with some salt and pepper, and make the veggies separately to pile on top of the cooked chops.
I substituted garlic for the ginger because I forgot to buy fresh ginger, and I left out the jalapeño because I was feeding a 3 year old. The green bean and roasted pepper combination was unexpectedly good. I love roasted peppers, and fresh green beans are welcome on my plate any time.
This was one of the dishes I knew my husband would complain about, so I served him a plain pork chop and made some Rice-A-Roni wild rice pilaf on the side, which he likes. I'd prefer to ditch boxed sides altogether, but we compromise with rice and I often make my own with onion, garlic, parsley, and chicken broth instead of the plethora of unpronounceable crap that goes into a box of rice mix.
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