Garlic Lime Pork Chops with Asian Green Beans

I'm fortunate to have friends that like to cook as well :) My good friend Rebecca had me over for dinner a couple of weeks back and made this dish. It's the perfect combination of healthy and savory! I've been excited to try it myself, and tonight was the night. There's nothing like a relaxing Saturday at home, spent vegging out, and then cooking a yummy dinner to eat while cheering on the Capitals! I made a few changes in measurements, to use less oil, etc. so this recipe below is what I used for myself - you can find the original on the Epicurious website. I saved the leftover sauce and plan to try it on fish, it's delish! Enjoy! Garlic Lime Pork Chops

1/4 cup fresh lime juice

1 garlic clove, minced

1/4 teaspoon crushed red-pepper flakes

1/4 cup olive oil

2 tablespoons chopped fresh cilantro

6 (1/2-inch-thick) boneless pork chops

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Pat pork dry and season with salt and pepper. Lightly oil a skillet or grill pan (preferably with grill markings), then cook pork chops over medium heat, covered, turning over once, until just cooked through, 6 to 8 minutes total (depending on thickness of chops). Serve drizzled with vinaigrette, and with remainder on the side. Asian Green Beans

1 pound green beans, trimmed

3 garlic cloves

1-2 tablespoons soy sauce

1 tablespoon grated peeled ginger

2 teaspoons rice vinegar (not seasoned)

1 tablespoon vegetable oil

1/2 teaspoon Asian sesame oil

1 1/2 teaspoon toasted sesame seeds

Cook beans in a 6-quart pot of boiling well-salted water, uncovered, until just tender, 6 to 7 minutes. Drain in a colander, then plunge into an ice bath to stop cooking. Drain beans and pat dry. While beans cook, mince and mash garlic to a paste with a pinch of salt, then stir together with soy sauce, ginger, vinegar, and oils in a large bowl. Add beans and toss. Serve sprinkled with sesame seeds.