> 4 (6 – 8 oz) bone-in pork chops
> 2 tbsp canola oil
> 1 large leek
> 1 (12 oz) pkg fresh green beans
> 2 tsp dried thyme leaves
> 1 (15 oz) can cannellini beans, drained and rinsed
> ½ cup light sour cream
> 2 tbsp Dijon mustard
Preheat the oven to 350°F. Season the pork chops with salt (in moderation) and pepper on both sides. Heat a large nonstick skillet over medium-high heat. Add the canola oil to the hot pan and cook the pork chops for 4–5 min., or until golden brown. Flip and cook for an additional 2 min. Remove from the pan, place on a baking tray, and put into the oven. Reserve the pan for later use.
Meanwhile, chop the white and light green section of the leek into 1-inch pieces. Add the leek, green beans, and thyme to the pan that was used for the pork chops and cook for 3–4 min., or until tender. Add the cannellini beans and cook for an additional 1–2 min. Divide bean mixture among 4 plates.
Remove pork chops from the oven, and place on top of the green bean mixture. Whisk sour cream and mustard until smooth. Top pork chops with mustard mixture.