Pork Chops with Cornbread Stuffing

foodnetwork.com

Stuart

2 tablespoons roughly chopped fresh parsley

2 scallions, thinly sliced

1 jalapeno pepper, seeded and finely chopped

1 heaping cup crumbled cornbread

1 large egg, lightly beaten

Kosher salt and freshly ground pepper

4 bone-in pork chops (1 inch thick; about 10 ounces each)

2 tablespoons vegetable oil

1 ¼ pounds green beans, trimmed

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

¾ cup low-sodium chicken broth

Directions at foodnetwork.com

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