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Goat Cheese–Crusted Pork Chop

Goat Cheese–Crusted Pork Chop with Tarragon, White Beans, and Haricots Verts

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We love goat cheese and pork chops, but what about goat cheese on pork chops? A match made in culinary heaven, it turns out. The chops are seared to lock in flavor and moisture, then finished with a tangy, creamy crust of goat cheese, tarragon, and garlic. They're served with a warm potato salad–inspired mix of roasted red peppers, red-skinned potatoes, haricots verts, white beans, and shallot in a mustardy Champagne vinaigrette.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 690
  • Protein 46g
  • Total Carb 57g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shallot
    • 1
    • shallot
  • Champagne vinegar
    • 2 tablespoons
    • Champagne vinegar
  • tarragon
    • 1/8 ounce
    • tarragon
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • haricots verts
    • 4 ounces
    • haricots verts
  • roasted red pepper
    • 7 ounces
    • roasted red pepper
  • garlic
    • 2 cloves
    • garlic
  • white beans
    • 1 can
    • white beans
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • goat cheese
    • 1 ounce
    • goat cheese
  • boneless pork chops
    • 2
    • boneless pork chops

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan with lid

Cooking Steps

  1. Pickle shallot

    Pickle shallot

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Peel shallot and mince enough to yield 2 tablespoons (save any remainder for another recipe). In a medium bowl, combine Champagne vinegar and minced shallot; set aside to pickle.

  2. Prepare ingredients

    Prepare ingredients

    Roughly chop tarragon leaves, discarding stems. Cut potatoes in ½-inch pieces. Trim and discard ends of haricots verts (line up ends to trim together). Pat roasted red pepper dry with paper towel; roughly chop. Mince garlic. Drain and rinse white beans and add to bowl with pickled shallot, along with mustard, roasted red pepper, half of tarragon, half of garlic, 2 tablespoons olive oil, ½ teaspoon salt, and black pepper. Toss to combine.

  3. Boil potatoes and haricots verts

    Boil potatoes and haricots verts

    Season boiling water generously with salt. Add potatoes and cook until beginning to soften, about 8 minutes (move on to Step 4, but don't forget to come back!). Then, add haricots verts and cook until haricots verts are bright green and potatoes are tender when pierced with a knife tip, about 2 minutes more. Drain and set aside.

  4. Season goat cheese and pork

    Season goat cheese and pork

    While potatoes boil, in a small bowl, combine goat cheese, remaining tarragon, remaining garlic, 2 teaspoons olive oil, and black pepper as desired. Using a fork, mash until fully combined, then set herbed goat cheese aside for the next step. Pat pork chops dry with paper towel; season all over with ½ teaspoon salt and black pepper as desired.

  5. Sear pork chops

    Sear pork chops

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops and sear until browned on bottom, 3-5 minutes. Flip pork and top with herbed goat cheese, dividing evenly. Cover pan, leaving lid slightly ajar for steam to escape; continue searing until meat is browned and cooked through, 3-5 minutes more. Transfer pork to a plate and set aside to rest for about 5 minutes.

  6. Plate pork chops

    Plate pork chops

    Add potatoes and haricots verts to bowl with marinated white beans and toss to combine, then divide between serving plates. Serve with goat cheese–crusted pork chops. Enjoy!

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