Rating: 3 stars
119 Ratings
  • 5 star values: 12
  • 4 star values: 26
  • 3 star values: 44
  • 2 star values: 30
  • 1 star values: 7
Chris Morocco


Credit: Gentl & Hyers

Recipe Summary test

25 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 450° F with the racks in the upper and lower thirds.

  • Place the bread crumbs on a rimmed plate or baking dish. Combine the mustard, paprika, and cayenne in a medium bowl. Season the pork with ½ teaspoon salt. Spread both sides of the pork with the mustard coating, dividing evenly, then coat with the bread crumbs, pressing gently to help them adhere.

  • Roast the pork on a large rimmed baking sheet on the top rack until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 145° F, 15 to 20 minutes.

  • Meanwhile, toss the broccoli rabe, oil, and ¼ teaspoon each salt and black pepper on a separate rimmed baking sheet. Roast on the bottom rack, tossing occasionally, until crisp-tender, 4 to 5 minutes. Toss with the cannellini beans.

  • Serve the pork over the broccoli rabe and beans with the lemon wedges, for squeezing.

Nutrition Facts

507 calories; fat 19g; saturated fat 5g; cholesterol 115mg; sodium 1047mg; protein 49g; carbohydrates 33g; sugars 2g; fiber 3g; iron 3mg; calcium 88mg.