Tuscan-Style Garlic-Herb Pork Chops

So D and I have been training for a marathon which means we have been eating lots of casseroles (left overs) and pasta or crock-pot meals, since we both run after work but before dinner (and come home ravenous).  But periodically you want a "real" dinner.  This would qualify.  And it was quick.

Overall the rosemary stuck out the most, probably because it was the freshest (it was from the garden).  I thought the bean salad needed some salt and maybe some balsamic, but it could be because we didn't have the olives that go in it, since I hate olives.  The pork reminded me of a Tuscan version of Chimichurri.

Overall, I would have again.

Tuscan-Style Garlic-Herb Pork Chops

Photo by ALB

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.

Yield: Serves 4 (serving size: 1 pork chop, 1 tablespoon dressing, and about 3/4 cup beans)
Hands-on: 8 Minutes
Total: 20 Minutes

Ingredients
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
Cooking spray
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) (didn't use)

Preparation
1. Preheat a grill or grill pan to high heat.

2. Combine 2 teaspoons oil, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.

3. 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.

4. 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.

Nutritional Information
Calories: 328; Fat: 14.8g; Saturated fat: 2.5g; Monounsaturated fat: 7.8g; Polyunsaturated fat: 2g; Protein: 29g; Carbohydrate: 20g; Fiber: 5g; Cholesterol: 71mg; Iron: 3mg; Sodium: 570mg; Calcium: 89mg

Cooking Light OCTOBER 2014