Begin by preparing all your ingredients (mise en place). Mince the garlic clove finely. Roughly chop the fresh parsley. Trim the ends off the green beans. Pat both the pork chop and shrimp completely dry with paper towels – this is crucial for a good sear. Measure out your broth, olive oil, heavy cream, dried thyme, salt, and pepper.

Place a large skillet over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering. Carefully place the dried pork chop into the hot skillet. Sear for 3-4 minutes per side, until a beautiful golden-brown crust forms. This crust is where a lot of the flavor comes from!

Remove the seared pork chop from the skillet and set it aside on a plate. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the 200 ml of chicken broth, scraping up any browned bits (fond) from the bottom of the pan with your wooden spoon – this adds immense flavor!

Stir the 0.5 teaspoon of dried thyme into the broth. Return the seared pork chop to the skillet, nestling it into the broth. Add the trimmed green beans around the pork. Bring the liquid to a gentle simmer, then cover the skillet and let it cook for 10-12 minutes, allowing the pork to cook through and the beans to become tender-crisp.

Carefully remove the pork chop and green beans from the skillet and set them aside with the pork. Increase the heat to medium-high. Add the dried shrimp to the simmering broth and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Stir in the 2 tablespoons of heavy cream and the chopped fresh parsley. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, adjusting to your taste.

Carefully arrange the cooked pork chop, shrimp, and green beans on your serving plate. Spoon the rich, creamy herb broth generously over everything. Garnish with a little extra fresh parsley if desired for a pop of color. Serve immediately while hot and enjoy your European-inspired skillet meal!