Pork Chops and Butter Bean Salad

Pork Chops and Butter Bean Salad
 Marcus Nilsson
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preparation
20
minutes
cooking
30
minutes
Serves 4

Ingredients

1
slice sandwich bread, torn into pieces
4
tablespoons
olive oil
2
scallions, sliced
kosher salt and black pepper
4
1-inch-thick boneless pork chops (about 1 1/2 pounds)
1
bunch spinach (4 cups), thick stems removed and leaves thinly sliced
1
14-ounce can butter beans, rinsed
1
tablespoon
red wine vinegar
1/2
teaspoon
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.
Sara Quessenberry
September 2009

Nutritional Information

  • Per Serving
  • Calories 434
  • Fat 23 g
  • Sat Fat 6 g
  • Cholesterol 97 mg
  • Sodium 1,104 mg
  • Protein 42 g
  • Carbohydrate 16 g
  • Fiber 5 g
What does this mean? See Nutrition 101.

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