Looking for a fuss-free, flavour-packed keto dinner? This One Pan Pork Chops and Green Beans with Garlic Butter is your answer. Juicy pork chops are seared to golden perfection, then nestled with crisp-tender green beans and finished with a rich garlic butter sauce—all in a single pan.
One-pan meals are a lifesaver on busy weeknights, minimising both prep and washing up. This recipe keeps carbs ultra-low while delivering plenty of protein and healthy fats to keep you satisfied. The green beans soak up the savoury pan juices, making every bite irresistible.
Simply season and sear the pork chops, sauté the beans, and finish everything together with a swirl of butter and garlic. In under 30 minutes, you’ll have a wholesome, restaurant-worthy meal that fits perfectly into your low-carb lifestyle.
At a glance
- Time: 30 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 38 g
- Fat: 28 g
- Carbs: 5 g
- Energy: 420 kcal
Ingredients
- 2 (about 250g each) Pork chops (bone-in or boneless) (Room temperature for best sear)
- 200g Green beans (Trimmed)
- 40g Butter (Divided)
- 1 tbsp Olive oil
- 3 Garlic cloves (Finely minced)
- 1 tsp Fresh thyme (Leaves only, or 1/2 tsp dried)
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Equipment Needed
- Large frying pan
- Tongs
- Knife
- Chopping board
- Measuring spoons
Steps
- Pat pork chops dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil and half the butter in a large frying pan over medium-high heat until foaming.
- Add pork chops and sear for 3–4 minutes per side until golden and just cooked through (internal temp 63°C). Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add green beans to the same pan and sauté for 4–5 minutes, stirring, until bright green and just tender.
- Push beans to the side. Add remaining butter and garlic to the pan. Sizzle for 30 seconds until fragrant.
- Return pork chops to the pan. Scatter over thyme. Spoon garlic butter over chops and beans for 1–2 minutes to heat through.
- Serve immediately, drizzling pan juices over the pork and beans.
Allergens & Swaps
Allergens:
Recipe contains: dairy
Potential swaps:
- Butter → Ghee or dairy-free butter — For dairy-free option
- Pork chops → Chicken thighs — Adjust cooking time as needed
- Green beans → Asparagus — Sauté for 2–3 minutes less
Serving Ideas
- With a wedge of lemon: Adds brightness and cuts through the richness.
- Topped with toasted almonds: For extra crunch and healthy fats.
- Alongside a simple green salad: Balances the meal with freshness.
Additional Info
Chefs Tips
- Bring pork chops to room temperature before cooking for an even sear.
- Don’t overcrowd the pan—sear in batches if needed.
- Use a meat thermometer for perfect doneness.
Variations
- Add a pinch of chilli flakes for heat.
- Swap thyme for rosemary or sage for a different herb profile.
- Stir in a spoonful of Dijon mustard to the butter for tang.
Troubleshooting
- If pork chops are tough, they may be overcooked—check temperature early.
- If green beans are too firm, add a splash of water and cover for 1–2 minutes.
- If pan dries out, add a little extra butter or olive oil.
Storage & Reheating
Store leftovers in an airtight container in the fridge. Reheat gently to keep pork juicy.
- Fridge: up to 3 days
- Freezer: up to 2 months
- Reheat: Reheat in a covered pan over low heat or microwave in short bursts.
Ingredient Spotlight
Pork chops: A great source of protein and healthy fats, perfect for keto.
Green beans: Low in carbs, high in fibre, and packed with vitamins.
Butter: Adds richness and helps create a silky garlic sauce.
FAQs
Can I use boneless pork chops?
Yes, boneless pork chops work well. Just reduce the cooking time by 1–2 minutes per side to avoid overcooking.
How do I know when pork chops are cooked?
Pork chops are done when they reach an internal temperature of 63°C and the juices run clear.
Can I make this dairy-free?
Absolutely. Swap the butter for ghee or a dairy-free alternative.
What other vegetables can I use?
Try asparagus, broccoli, or courgette for a different twist—just adjust sauté time as needed.
How do I keep pork chops juicy?
Let them rest after searing and avoid overcooking. Covering loosely with foil helps retain moisture.
One Pan Pork Chops and Green Beans with Garlic Butter
Ingredients
- 2 (about 250g each) Pork chops (bone-in or boneless) (Room temperature for best sear)
- 200g Green beans (Trimmed)
- 40g Butter (Divided)
- 1 tbsp Olive oil
- 3 Garlic cloves (Finely minced)
- 1 tsp Fresh thyme (Leaves only, or 1/2 tsp dried)
- 1/2 tsp Salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
Instructions
- Pat pork chops dry with kitchen paper. Season both sides with salt and pepper.
- Heat olive oil and half the butter in a large frying pan over medium-high heat until foaming.
- Add pork chops and sear for 3–4 minutes per side until golden and just cooked through (internal temp 63°C). Transfer to a plate and cover loosely with foil.
- Reduce heat to medium. Add green beans to the same pan and sauté for 4–5 minutes, stirring, until bright green and just tender.
- Push beans to the side. Add remaining butter and garlic to the pan. Sizzle for 30 seconds until fragrant.
- Return pork chops to the pan. Scatter over thyme. Spoon garlic butter over chops and beans for 1–2 minutes to heat through.
- Serve immediately, drizzling pan juices over the pork and beans.
Allergens & Swaps
Allergens: dairy
- Butter → Ghee or dairy-free butter — For dairy-free option
- Pork chops → Chicken thighs — Adjust cooking time as needed
- Green beans → Asparagus — Sauté for 2–3 minutes less
Nutrition (per serving)
- Protein: 38 g
- Fat: 28 g
- Carbs: 5 g
- Energy: 420 kcal
