Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 0

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.

Judy Allen
Recipe by Cooking Light October 2014

Gallery

Credit: Hector Sanchez; Styling: Lindsey Lower

Recipe Summary

hands-on:
8 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 pork chop, 1 tablespoon dressing, and about 3/4 cup beans)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan to high heat.

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  • 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.

Chef's Notes

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

Nutrition Facts

328 calories; fat 14.8g; saturated fat 2.5g; mono fat 7.8g; poly fat 2g; protein 29g; carbohydrates 20g; fiber 5g; cholesterol 71mg; iron 3mg; sodium 570mg; calcium 89mg.
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