Name: Pork Chops with Warm Three-Bean Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 4 bone-in pork rib chops (8 ounces each; about 1/2-inch thick); Freshly ground pepper; 2 teaspoons ground fennel seeds; 1 teaspoon ground coriander; 1/4 cup extra-virgin olive oil; 8 ounces green beans, trimmed and halved; 8 ounces yellow wax beans, trimmed and halved; 2 slices thick-cut bacon, roughly chopped; 2 shallots, sliced; 1 15-ounce can butter beans, drained and rinsed; 1 tablespoon chopped fresh tarragon; 2 tablespoons white wine vinegar

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.

Photograph by Ryan Dausch

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Pork Chops with Warm Three-Bean Salad

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