Pork Chops With Bean Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons white wine vinegar

1 1/2 teaspoons sugar

Kosher salt and freshly ground pepper

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


  1. 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.
  2.  Photograph by Christopher Testani