Pork Chops and Butter Bean Salad

pork-chops-butter-bean-salad
Photo by  Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 434 calories
    • Fat 23 g
    • Sat Fat 6 g
    • Cholesterol 97 mg
    • Sodium 1,104 mg
    • Protein 42 g
    • Carbohydrate 16 g
    • Fiber 5 g

Ingredients

  1. Check 1 slice sandwich bread, torn into pieces
  2. Check 4tablespoons olive oil
  3. Check 2 scallions, sliced
  4. Check kosher salt and black pepper
  5. Check 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  6. Check 1 bunch spinach (4 cups), thick stems removed and leaves thinly sliced
  7. Check 1 14-ounce can butter beans, rinsed
  8. Check 1tablespoon red wine vinegar
  9. Check 1/2teaspoon dried oregano

Directions

  1. Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs.
  2. Spread the crumbs on a baking sheet and bake until crisp, 5 to 6 minutes. Toss with the scallions, ½ teaspoon salt, and 1/8 teaspoon pepper.
  3. Meanwhile, heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.
  4. Transfer to oven and roast until cooked through, 5 to 7 minutes.
  5. Toss the spinach, beans, vinegar, oregano, remaining tablespoon oil, ½ teaspoon salt, and 1/8 teaspoon pepper.
  6. Top the pork with the bread-crumb mixture. Serve with the salad.