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Pork Chops and Butter Bean Salad

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.