Recipe · 35 min
Rosemary Pork Chops with Balsamic-Strawberry Sauce & Green Beans
- 35 min
- 2–6 servings
- 556 kcal / serving
Juicy pork chops pair with a tangy-sweet balsamic strawberry sauce while crisp green beans provide a fresh contrast. This quick weeknight dish uses a rosemary-garlic aroma to tie the flavors together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh rosemary
- 1 clovegarlic
- ½ lbgreen beans
- 2pork chops, boneless
- ½ (16 oz) pkgstrawberries
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh rosemary
- 1 clovegarlic
- ½ lbgreen beans
- ½ (16 oz) pkgstrawberries
Meat & seafood
- 2pork chops, boneless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| fresh rosemary | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| pork chops, boneless | 2 | 4 | 6 |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse all produce and prepare your workstation, then set a medium saucepan with water to boil.
- Trim the green beans and place them in a medium bowl near the stove for easy access.
- Strip rosemary leaves from the stems, chop the leaves, and put them in a small bowl; peel and mince the garlic and add it to the rosemary.
- Combine olive oil with the rosemary and garlic; mix to form a fragrant paste.
- When the water boils, cook the green beans until bright green and tender-crisp, about 3 to 4 minutes; drain in a colander and rinse with cold water, then set aside to drain.
- Heat a skillet over medium heat. Season the pork chops with salt and pepper, then rub them with the rosemary-garlic paste.
- Place the pork chops in the hot skillet and cook until browned and cooked through, about 3 to 5 minutes per side depending on thickness; transfer to a plate.
- While the pork rests, hull the strawberries and slice them; transfer to a medium bowl.
- Add the strawberries, balsamic vinegar, and honey to the skillet; scrape up any browned bits and simmer until the sauce thickens and the berries soften, about 5 to 6 minutes.
- Transfer the green beans to a serving bowl and season with salt and pepper; toss well.
- To serve, plate the pork chops and green beans and spoon the balsamic-strawberry sauce over the pork and beans.
Two tips
- Prep in advance: wash and trim the green beans and strawberry slices earlier and keep them separate in the fridge.
- Swap idea: you can apply the same balsamic-strawberry sauce to any boneless protein you have on hand.
Nutrition per serving
- Calories
- 556 kcal
- Protein
- 34 g
- Carbs
- 33 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 138 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.