Chops 'n' Stuffing

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Line a rimmed 18x26-inch baking sheet with parchment paper.

Step 3 -In a medium bowl, add the parsley, the scallions, the jalapeño peppers, the cornbread, the egg, the kosher salt, and the black pepper and mix well.

Step 4 -Use a sharp knife to cut a deep 2-inch-wide pocket into one side of the pork chops.

Step 5 -Evenly divide and stuff the cornbread mixture into the pocket of each pork chop.

Step 6 -Season both sides of the pork chops with the kosher salt and the black pepper.

Step 7 -In a large skillet over medium-high heat, add the vegetable oil.

Step 8 -In batches, cook the pork chops in the vegetable oil until they are golden-brown on both sides, about 2 minutes per side.

Step 9 -Transfer the pork chops to the prepared baking sheet.

Step 10 -Bake the pork chops until they reach an internal temperature of 145 degrees F, about 8-10 minutes.

Step 11 -While the pork chops are baking, in a large pot of salted, boiling water, add the green beans and cook until they are crisp-tender, about 3 minutes.

Step 12 -Drain the green beans and return them to the pot.

Step 13 -Add 2 tablespoons of the unsalted butter, the kosher salt, and the black pepper to the green beans and toss well.

Step 14 -Transfer the pork chops to a serving platter.

Step 15 -Add the juices from the baking sheet to the same skillet used to brown the pork chops.

Step 16 -In the skillet over medium heat, sprinkle the flour over the juices and cook, whisking constantly, about 1 minute.

Step 17 -Add the chicken broth to the flour mixture, scraping up any browned bits and whisking constantly, until smooth and thickened, about 2-3 minutes.

Step 18 -Add the remaining butter and the black pepper to the broth mixture and whisk well.

Step 19 -Drizzle the broth mixture over the tops of the pork chops.

Step 20 -Plate the pork chops with the green beans and serve.