Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pork Chops with Warm Three-Bean Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 80 milligrams
- Sodium
- 669 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 80 milligrams
- Sodium
- 669 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 8 grams
- Protein
- 37 grams
- Sugar
- 5 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
- Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
- Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
- Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.
