Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

 

4 T. butter, divided

6 pork rib chops

11⁄4 tsp. salt, divided

11⁄4 tsp. pepper, divided

1⁄4 cup chopped onion

3⁄4 cup chicken broth

1 T. Dijon mustard

1⁄4 cup chopped fresh chives, divided

2 T. chopped fresh parsley, divided

2 lb Yukon gold potatoes, peeled and cubed

1⁄2 cup whole milk

1 lb fresh green beans, trimmed

2 tsp. minced garlic

 

For Pork Chops: Melt 1 T. butter in a large nonstick skillet over medium heat. Season pork chops evenly with 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Add pork chops to skillet; cook 7 minutes per side or until done. Remove pork chops from pan, and keep warm. Add onion to pan; cook 3 minutes or until tender. Add broth. Bring to a boil, and cook 3 minutes or until reduced to about 1⁄2 cup. Stir in mustard, 1 T. chives, 1 T. parsley and 1⁄4 tsp. pepper.  For Potatoes: Place potatoes in a large saucepan; add water to cover. Bring to a boil; simmer 10 minutes or until tender. Drain. Return potatoes to pan. Add milk, 2 T. butter, 3 T. chives, 1 T. parsley, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; mash.  For Green Beans: Melt remaining 1 T. butter in a large skillet over medium-high heat. Add green beans, garlic, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Sauté 5 to 7 minutes or until tender.