Pork Chops With Bean Salad
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 79 milligrams
- Sodium
- 276 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 12 grams
- Protein
- 37 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
- 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.
- Photograph by Christopher Testani