These grilled chops rest in and absorb an herb vinaigrette for a few minutes while you mix what might be the easiest side dish ever--a toss of white beans, briny green olives, and fresh spinach that matches up beautifully with the juicy pork chops.
4 teaspoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced sage leaves
1 tablespoon balsamic vinegar
1 teaspoon finely chopped rosemary
3 garlic cloves, minced and divided
4 (6-ounce) bone-in center-cut loin pork chops
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 (15-ounce) cans unsalted cannellini beans or other white beans, rinsed and drained
1 packed cup baby spinach leaves, thinly sliced
1/2 cup thinly sliced green onions
12 green olives, pitted and finely chopped (2 ounces)
How to Make It
Preheat a grill or grill pan to high heat.
Combine 2 teaspoons oil, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.
Sprinkle pork chops with 1/4 teaspoon pepper and salt. Place pork on grill rack coated with cooking spray; grill 5 minutes. Turn pork chops over; grill 3 minutes or until done. Transfer chops to serving platter; turn to coat in herb mixture.
Combine lemon rind, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; stir with a whisk. Add beans, remaining garlic, spinach, green onions, and olives; stir to combine. Serve with pork chops. Sprinkle with remaining 2 tablespoons parsley to garnish.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
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