Natural pork cutlets stuffed with cornbread

Ingredients:

• 4 natural bone-in pork chops (2.5 cm thick; approximately 280 g each)
• 2 tbsp coarsely chopped fresh parsley
• 2 green onions, thinly sliced
• 1 jalapeño, seeded and finely chopped
• 1 cup crumbled cornbread
• 1 large egg, lightly beaten
• 2 tablespoons of vegetable oil
• 0.6 kg green beans, ends trimmed
• 3 tablespoons unsalted butter
• 1 tbsp. premium flour
• 3/4 cup lightly salted chicken broth

Preparation:

1. Preheat oven to 200°C.
2. In a bowl, combine parsley, green onions, jalapeno, cornbread, egg, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Cut a deep, 2-inch-wide pocket into the side of each pork chop. Fill the pockets with cornbread mixture.
3. Heat vegetable oil in a large skillet over medium-high heat. Season the pork with salt and black pepper. Add a few pork chops to the skillet and cook until golden brown, about 2 minutes per side. Transfer the pork to a rimmed baking sheet; do not wash the skillet. Bake in the oven until cooked through, 8-10 minutes.
4. Meanwhile, bring a medium saucepan of salted water to a boil, add the green beans, and cook until crisp-tender, 3 minutes. Drain and return the beans to the saucepan. Add 2 tablespoons of butter. Season with salt and pepper to taste; stir.
5. Remove the pork from the pan and pour the pan juices into the skillet. Sprinkle the liquid with flour and heat over medium heat, stirring, for 1 minute. Stir in the broth, scraping up any browned bits from the bottom of the pan, and cook until thickened, 2 to 3 minutes. Remove from the heat; stir in the remaining 1 tablespoon butter and 3/4 teaspoon black pepper and pour the sauce over the pork. Serve with green beans.