Pork Chops With Bean Salad

  1. Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl.
  2. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry.
  3. Meanwhile, bring a saucepan of salted water to a boil.
  4. Add the green and wax beans and cook until crisp-tender, 4 minutes.
  5. Add the bell pepper and corn; cook 1 minute.
  6. Drain the vegetables, rinse under cold water and pat dry.
  7. Transfer to a bowl and add the kidney beans.
  8. Season the pork with salt and pepper.
  9. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
  10. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate.
  11. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat.
  12. Add the shallot and cook 3 minutes.
  13. Add the remaining 2 tablespoons vinegar and cook until absorbed.
  14. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste.
  15. Simmer 3 minutes, then toss with the vegetables.
  16. Add the remaining parsley and season with salt and pepper.
  17. Per serving: Calories 370; Fat 12 g (Saturated 3 g); Cholesterol 79 mg; Sodium 276 mg; Carbohydrate 28 g; Fiber 12 g; Protein 37 g
  18. Photograph by Christopher Testani

white wine vinegar, sugar, kosher salt, pork loin chops, beans, red bell pepper, frozen corn, kidney beans, extravirgin olive oil, shallot, parsley, mustard

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-bean-salad-recipe.html (may not work)

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