BUNGALOW KITCHEN: Pork chop dish will help you keep those healthy New Year's resolutions

Happy New Year! After all of the holiday parties, Christmas cookies and the onslaught of seasonal cocktails, many of you may be ready to get back to your healthy routines, or perhaps even begin one.

Either way, this time of year is a great time to re-frame your focus toward adding more plants to your diet. The great news about this is that you aren't limited to kale -- although kale is delicious and nutritionally sound!

This dish is the perfect response to your craving for a warm bowl of comfort as the temperatures (finally) drop. Pork chops get a bad reputation in the health department, mostly because many people serve them breaded and fried. Sometimes they have a mediocre taste reputation because someone in your family baked them so long that they resembled the texture of shoe leather.

Be ready to be converted -- this is a healthy pork chop that is full of flavor. By selecting a bone-in pork chop, the chop is less likely to dry out quickly, like their boneless counterparts. By searing the chops before letting them finish cooking in the oven, you'll lock in the flavor of the olive oil, salt and pepper. Pork chops are naturally lean and are an excellent source of lean protein.

Let's talk about the roasted onions and tomatoes. This part of the recipe is adapted from "The Smitten Kitchen Cookbook" by Deb Perelman. By roasting the luscious campari tomatoes with the sweet cipollini onions, the flavors meld together to create this golden roasting liquid that is a lovely complement to the pork and green beans.

This part of the dish is adaptable and would taste great with roasted chicken or, as originally paired, with white beans and crusty bread.

The green beans are the seasonal ingredient. Don't fresh green beans taste totally different than boiled and canned green beans? I love them fresh because of the clean taste and crunch, and these serve as a great contrast to the velvety smooth texture of the tomatoes and onions. Flavored with garlic, they add a sharpness to the dish with tons of flavor.

I hope you'll resolve to try this dish one chilly night in January. You'll have a belly full of nutritional and tasty goodness that will work perfectly with your healthier choices this month!

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE

Pan Seared Pork Chops with Roasted Tomatoes and Onions and Sauteed Green Beans

FOR THE PORK CHOPS:

2 bone-in pork chops, about 3/4-pound each

1 tablespoon olive oil

1 teaspoon slt

1/2 teaspoon black pepper

FOR THE ROASTED TOMATOES AND ONIONS:

1 pound cipollini onions

1 1/2 pounds campari tomatoes

1/4 cup olive oil

2 teaspoons salt

1 teaspoon black pepper

Fresh parsley, about 20 picked leaves

FOR THE GREEN BEANS:

1/4 pound fresh green beans, ends removed

2 teaspoons olive oil

2 garlic cloves, peeled and minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Serves two.

Preheat oven to 400 degrees. Bring a medium pot of water to a boil and prepare a medium bowl of ice water.

When the water is boiling, submerge the onions (skin on) in the boiling water for about 15 seconds, then immediately place them in the ice water. Using a small knife, make a small cut past the first layer of each onion to remove the skin.

Place peeled onions and whole tomatoes in a shallow baking dish, taking care that they create a single layer. Add the olive oil, salt and pepper, toss to combine, and place in the oven to roast for about 50 minutes, checking every 15 minutes to toss the pan.

Pat the pork chops dry with paper towels, then salt and pepper both sides. Heat the olive oil in a large, oven-safe pan over medium-high heat. Sear both pork chops for about 6 minutes on the first side, then flip the chops and place in the oven to finish cooking for about 10 minutes.

While the chops are cooking, prepare the green beans. Heat the olive oil in a medium skillet over medium heat, then add the garlic. Add the green beans and toss to combine, then cook for about 3 minutes.

When the chops reach an internal temperature of 145 degrees, remove them and let them rest on a cutting board or plate. Pour the remaining juices from the pork over the green beans, turn the heat up to medium-high, and cook for about 1 more minute.

When the tomatoes and onions are done, take them out of the oven and add the fresh parsley, tossing to combine.

To plate, divide the tomatoes and onions, including the juices, between two lipped plates or shallow bowls. Add a pork chop to each and divide the green beans evenly. Serve immediately.

This story was originally published January 12, 2016 at 8:20 PM with the headline "BUNGALOW KITCHEN: Pork chop dish will help you keep those healthy New Year's resolutions ."