Pan-Seared Pork Chops with Applesauce and Green Beans

Wash 1/2 lb of fresh green beans under cold water and trim off the tough stem ends.

Pat 4 raw boneless pork chops completely dry with a paper towel. Season both sides of all 4 pork chops evenly with 1/2 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the 4 seasoned pork chops to the pan.

Sear the pork chops for 4 to 5 minutes on the first side, then flip and cook for an additional 4 to 5 minutes on the other side, or until they reach an internal temperature of 145°F (63°C). Transfer the pork chops to a clean plate and let them rest for 3 minutes.

While the pork chops are cooking, place the trimmed green beans in a medium saucepan with 2 tbsp water. Cover with a tight-fitting lid and steam over medium heat for 5 to 6 minutes until tender-crisp and bright green. Drain any excess water.

Add 1 tbsp unsalted butter and 1 tsp fresh lemon juice to the warm green beans, tossing until the butter is completely melted. Season with a pinch of salt to taste.

To serve today's lunch, plate 2 of the seared pork chops alongside half of the steamed green beans and 1/2 cup of unsweetened applesauce per plate.

Allow the remaining 2 cooked pork chops to cool completely, then place them in an airtight container and store in the refrigerator to be used for Day 3 lunch.