Marinated Pork Chops With Green Bean and Grilled Crouton Salad

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Photo by Kate Mathis
Marinated Pork Chops With Green Bean and Grilled Crouton Salad 2.9 22 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 621 calories
    • Fat 34 g
    • Sat Fat 7 g
    • Cholesterol 115 mg
    • Sodium 752 mg
    • Protein 49 g
    • Carbohydrate 29 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 132 mg

Whisk together the vinegar, mustard, and ⅓ cup of the olive oil in a small bowl. Pour ¼ cup of the dressing into a large resealable plastic bag. Prick the pork chops all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 12 hours. Reserve the remaining dressing.Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.Remove the pork chops from the marinade and pat dry. Season with the coriander and ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side. Drizzle the bread with the remaining tablespoon of olive oil. Grill until crisp, 30 seconds to 1 minute per side. Tear into croutons.Steam the green beans in ½ inch water until crisp-tender, 4 to 6 minutes; drain. Toss the green beans, croutons, radishes, the reserved dressing, and ¼ teaspoon each salt and pepper in a large bowl.Serve the pork chops with the bean salad.

Ingredients

  1. Check 3 tablespoons white wine vinegar
  2. Check 2 tablespoons whole-grain mustard
  3. Check 1/3 cup plus 1 tablespoon olive oil
  4. Check 4 bone-in pork loin chops (1 inch thick; about 2 1/2 pounds total)
  5. Check canola oil, for the grill
  6. Check 1 teaspoon coriander seeds, crushed, or 1 teaspoon ground coriander
  7. Check kosher salt and black pepper
  8. Check 4 thick slices rustic bread
  9. Check 1 pound green beans, trimmed
  10. Check 1 small bunch radishes, cut into wedges

Directions

  1. Whisk together the vinegar, mustard, and ⅓ cup of the olive oil in a small bowl. Pour ¼ cup of the dressing into a large resealable plastic bag. Prick the pork chops all over with a fork and add to the marinade; turn to coat. Refrigerate for at least 1 hour and up to 12 hours. Reserve the remaining dressing.
  2. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with canola oil.
  3. Remove the pork chops from the marinade and pat dry. Season with the coriander and ½ teaspoon each salt and pepper. Grill until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 145° F, 5 to 6 minutes per side. Drizzle the bread with the remaining tablespoon of olive oil. Grill until crisp, 30 seconds to 1 minute per side. Tear into croutons.
  4. Steam the green beans in ½ inch water until crisp-tender, 4 to 6 minutes; drain. Toss the green beans, croutons, radishes, the reserved dressing, and ¼ teaspoon each salt and pepper in a large bowl.
  5. Serve the pork chops with the bean salad.