Pork Chops and Butter Bean Salad

Pork Chops and Butter Bean Salad
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2009

Nutritional Information

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

Quick Tip

Bread crumbs
Bread crumbs can be toasted in the microwave: Spread them on a plate, cook on high for 1 minute, toss, and repeat until they begin to turn golden. 

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