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Nutrition Facts

Instructions

• STEP 1

  Preheat the broiler to high and position rack about 6 inches from the top.

• STEP 2

  Place pork chops on a broiler pan and season both sides with salt and pepper.

  • 4 pork chops, bone-in
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 3

  Place pan in the oven. Broil, flipping halfway through, until chops are no longer pink in the center and are browned at the edges, 12-14 minutes. Remove from oven and let rest for 5 minutes.

• STEP 4

  Meanwhile, preheat a large skillet over medium heat.

• STEP 5

  While the skillet heats up, place yogurt, tahini, vinegar, and salt in a small bowl. Stir to combine and set aside.

  • 1 cup plain Greek yogurt
  • ¼ cup tahini
  • 2 tbsp white wine vinegar
  • ¼ tsp salt

• STEP 6

  Once the skillet is hot, add almonds and cook, stirring frequently, until golden and toasted, 4-5 minutes. Transfer to a plate and set aside. (Reserve skillet for later use.)

  • ½ cup almonds, sliced

• STEP 7

  Wash, dry, and trim green beans; place in a medium bowl.

  • 1 lb green beans

• STEP 8

  Wash, dry, trim, and seed bell peppers, then slice lengthwise into thin strips. Add to the bowl with the green beans.

  • 2 orange bell peppers

• STEP 9

  Return the skillet to high heat, add oil, and swirl to coat the bottom. Add veggies, salt, and pepper; cook, stirring occasionally, until blistered and tender, about 5 minutes. Remove from heat.

  • 4 tsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 10

  To serve, divide chops and tahini yogurt between plates; top yogurt with veggies and almonds. Enjoy!