Pork Chops with Tomatoes and String Beans

Pork Chops with Tomatoes and String Beans

"Pan fried chops with a layer of cheese and tomatoes baked on top a layer of fresh string beans. Great with baked potatoes."

1 pound fresh green beans, trimmed

1/4 cup olive oil
4 pork chops

1 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped fresh sage
1 tablespoon minced garlic
2 large tomatoes, sliced
4 slices shredded Cheddar cheese

Preheat an oven to 350 degrees. Grease an 8x8 inch baking dish.
Fill a saucepan with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, add the green beans, and return to a boil. Cook uncovered until the green beans are just tender, 3 to 4 minutes. Drain the beans, reserving 2/3 cup of the cooking liquid. Spread the beans into the greased baking dish.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops, and cook until golden brown on each side, about 3 minutes per side. Season the browned pork chops with salt, pepper, sage, and garlic, then arrange over the green beans. Place the tomato slices over the pork chops, and cover each with a slice of Cheddar cheese.
Bake in the preheated oven until the pork is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 160 degrees.