What's for Dinner?

Tonight it's thick center cut pork chops and fresh green beans with shallots. For the pork chops I'll mince a clove of garlic and chop up some marjoram and thyme, drizzle some olive oil over the herbs and add some salt (I like coarse-ground sea salt). Stir and rub over both sides of the pork chops. Set in refrigerator, covered, for about 1/2 hour. Meanwhile, break the green beans. Soak in water for 10 minutes. Boil in salted water for 10 minutes. Drain and set aside. Turn on oven to 350 degrees. Slice shallots (I usually use about three). Place shallots in a pan, pour in a little olive oil, sprinkle with salt, and saute on medium-low until tender and golden brown. As the shallots are cooking heat a frying pan (a pan that can also go in the oven) for the chops (medium-high heat). When the pan is hot, sear chops, about 3-4 minutes on each side. Place the chops in the oven uncovered about 20-25 minutes. By this time, the burner temperature for the shallots may need to be low (the more golden, the better, but do not burn). About 5 minutes before the chops are done, add the green beans to the shallots and saute. Add salt and pepper to taste. If you like softer beans, cook longer. If you like them crunchy, cook less. Remove chops from the oven. Make sure you use a potholder! I inadvertently picked up a hot frying pan handle one evening and my husband ended up cutting up my food for the night! Serve with a 2003 Cotes du Rhone or a Spanish Rioja or even a decent California Merlot.