Nectarine and Onion Pork Chops with Dijon Green Beans

So got the idea for this from Paleo Diet Lifestyle, but then just created my own version that I thought was a little less complicated so here you go!


4-6 Pork chops – bone in or bone out, I used bone out

2 ripe nectarines

1 sweet onion

Chicken Broth

Bag of frozen green beans

Coconut oil (or butter would work here)


Dijon Mustard

Dried Thyme

Salt and Pepper


Preheat oven to 400 degrees

First thing to do is get your pork prepped. Put out on a plate and on each side rub a dollop of dijon mustard, and then sprinkle over with salt, pepper, and thyme and rub into pork, then set aside.

In a stainless steel pan get a Tbsp. or so of coconut oil heated over medium heat

Get your onion and nectarines sliced up into chunks (I actually ended up cutting nectarine slices in half again, not shown in picture)

Now put the onion and nectarine slices into hot pan and sautee until nice and soft, about 5 minutes or so

When those are done, just remove from pan into a bowl and cover with foil, set aside

Now add another small dollop of coconut oil (or butter if that’s what you are using) to the pan and turn heat up to medium high, then put your pork in (if you have a smaller pan like mine do in batches) and sear on both sides for a few minutes each.

Once both sides are done move pork to a baking dish to go into the oven. You can cover in foil for easy clean up. Add to the pan just enough chicken broth to coat the bottom of pan. You could probably skip this step, but I think it helped keep the pork chops moist.

Now put into the oven for about 10-15 minutes – time will vary, I temped mine to 160 degrees.

While in the oven, make your green beans. Just take the pan you seared the pork in, including all of the dijon mustard left behind and get it heated back up, using a little chicken broth to deglaze the pan.

Now add your green beans to the pan and sautee, I added a little butter here, probably 1/2 Tbsp. and a little salt and pepper.

Once your pork comes out of the oven, let it rest a few minutes, then serve with nectarine onion mixture on top (you can reheat this quickly in the microwave if you want), and green beans on the side! Very yummy!

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Fruit and pork go so well together and your recipe sounds good. I just did a post on pork chops and peaches. I am going to give yours a try. Thanks for the recipe.


    Thanks Karen! Your recipes look delicious, I will have to try some of yours as well!


This was a great recipe. I was so excited to try this because it uses an in season fruit I enjoy, nectarines! What a lovely pairing this was. And a neat idea to reuse the pan for the green bean side. Hubby and i gobbled it up, no leftovers. Next time I will need to double this one!

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