For the green beans:
Green beans, stem ends removed
Sea salt
Black pepper
Garlic clove
For the pork chops:
Pork chops (bone-in is best)
Seasoned salt
Black pepper
Cayenne pepper
Bacon drippings
Butter
1. Place a pot of water on the stove over high heat. Once it comes to a boil, add the green beans. Immediately start timing 3 minutes.
2. When 3 minutes are up, drain the beans and plunge them into cold tap water. Allow to sit until step 6.
3. Season the pork chops, front and back, with a generous amount of seasoned salt, and pepper. Sprinkle lightly with cayenne pepper - unless you like a lot of hot spice, in which case, slather it on!
4. Heat a large cast iron skillet over medium high heat, adding a rounded tablespoon of bacon drippings and 1 tablespoon of butter. Add the pork chops, working in batches, if needed. (If the fat "cooks away," add more butter to the next batch of chops.)
5. Cook one side of the pork chops for about 3 minutes, then turn over. Cook the other side for about 2 minutes, or until a thermometer placed in the thickest part of the chop (nut not next to the bone) reads 145 degrees F. Remove from the pan, place on a platter, and put inside the oven. Do not turn on the oven's heat. Allow to sit at least 5 minutes before serving.
6. In the meantime, pour the green beans into the same skillet used to cook the pork chops. Do not clean the skillet first; you want all those wonderful drippings that are still in the pan to help flavor the vegetables. If there's not much fat in the skillet, add a dollop of bacon drippings. Season the green beans with salt, pepper, garlic and sauté until bright green.
Estimated Nutrition, according to SuperTracker; per one medium-sized (about 6 oz.) pork chop: calories 394; Carbs 0 g total; Protein: 24 g.; Fat: 46 g. Per 1 cup of green beans:calories 39; Carbs 9 g total; Protein: 2 g.; Fat: 0 g.