Pork Chops With Bean Salad
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
- 1/2 pound mixed green and wax beans, trimmed and cut into pieces
- 1 small red bell pepper, thinly sliced
- 3/4 cup frozen corn
- 1 15 -ounce can kidney beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot or 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 teaspoons dijon mustard
Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry.
Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans.
Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate.
Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
Per serving: Calories 370; Fat 12 g (Saturated 3 g); Cholesterol 79 mg; Sodium 276 mg; Carbohydrate 28 g; Fiber 12 g; Protein 37 g
Photograph by Christopher Testani
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