| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 510 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 80 milligrams |
| Sodium | 669 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 8 grams |
| Protein | 37 grams |
| Sugar | 5 grams |
Reviews
It’s the best Pork chop I ever have.