Serves 2
My summer go-to meal. This one-pan dish is quick, easy, and full of flavor—plus, cleanup is a breeze. I first learned this combination while working with a private chef in Napa, and it’s been a game-changer ever since. More of a technique than a strict recipe, it’s all about using what’s fresh and in season. Pork or chicken drippings provide the savory base for a silky, saucy vegetable medley that’s hearty enough for a main course.
Ingredients
- 2 pork chops (or chicken thighs/breasts)
- ½ red onion, chopped
- ½ lb Romano beans, trimmed and sliced on the diagonal into bite-sized pieces
- 4–6 Jimmy Nardello peppers, seeded and chopped into bite-sized pieces
- Salt, to taste
Optional: Substitute another sweet pepper variety if Jimmy Nardellos aren’t available.
Instructions
- Prep the vegetables:
- Trim the Romano beans and cut diagonally into bite-sized pieces.
- Seed and chop the Jimmy Nardello peppers.
- Chop half a red onion.
- Sear the pork:
In a large skillet over high heat, sear the pork chops (or chicken) for about 4 minutes per side to develop a good crust. Remove from heat briefly if needed to prevent overcooking while you move to the next step. - Add onions and sauté:
Reduce the heat to medium. Add the chopped onions to the drippings in the pan. Let them cook until translucent, stirring occasionally. Flip the pork chops over so they don’t overbrown on one side. - Add peppers and beans:
Stir in the chopped Jimmy Nardello peppers. Cook with the onions for 2–3 minutes. Add the Romano beans on top—but don’t stir. Lower the heat to low and cover the pan. - Steam and finish:
Let everything cook for about 5 minutes, allowing the beans to steam and the brown bits to loosen from the bottom. The enclosed moisture helps create a silky sauce that coats the vegetables beautifully. - Plate and serve:
Remove the pork chops to plates. Stir the vegetables to combine, scraping up all the browned bits from the pan. Taste and season with a sprinkle of salt. Serve warm.