A swift dinner loaded with seasonal local veggies and pan-seared pork. This is the kind of meal that fills you up and makes you feel good all at the same time.
Heat 2 teas oil in a large skillet over medium-high heat. Add the green beans and sliced squash and cook, covered for 8 to 10 minutes, stirring once or twice while cooking.
Arrange a coating station by placing the egg white in one shallow dish, the cornmeal mix in another dish next to it, and a wire rack over a plate for the pork to sit on before frying.
When the oil is hot, place the pork chops in the pan, working in batches if needed, and cook 4 to 6 minutes until golden and cooked through, flipping once halfway through cook time.