Pork With Almond Vegetables

• 4 None pork chops
• 1/2 tbsp tomato tapenade
• 2 tbsp butter
• 3 cloves garlic, 1 sliced, 2 finely chopped
• 6 None yellow squash, sliced
• 9 oz baby green beans, trimmed
• 1 None medium red pepper, sliced
• 2 tbsp sliced almonds, toasted
• 1 tbsp vegetable or olive oil
• 1 tbsp chopped fresh flat-leaf parsley leaves
• 2 tsp lemon zest

1. Place pork in a glass dish then brush both sides with tomato tapenade.
2. Heat butter in a frying pan over medium heat. Cook sliced garlic for 30 seconds, or until fragrant. Add squash, green beans and pepper. Cook for 3-4 mins, or until vegetables are tender but still crisp. Remove from heat and fold in almonds.
3. Meanwhile, heat oil in a separate frying pan over medium heat. Cook pork for 3-4 mins per side, or until cooked to your liking.
4. Combine parsley, finely chopped garlic and lemon zest in a small bowl. Spoon vegetables onto serving plates and top with pork. Sprinkle with parsley mixture. Serve immediately.

pork chops, tomato tapenade, butter, garlic, yellow squash, green beans, red pepper, almonds, vegetable, parsley, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/33924 (may not work)