Ingredients

1 pound fresh green beans, trimmed2 teaspoons olive oil3/4 teaspoon salt, divided1/8 teaspoon plus 1/4 teaspoon pepper, divided4 boneless pork loin chops (3/4 inch thick and 6 ounces each)4 tablespoons jalapeno pepper jelly, divided

Preparation

Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally.

Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly.

Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.