| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed
- 1/2 pound mixed green and wax beans, trimmed and cut into pieces
- 1 small red bell pepper, thinly sliced
- 3/4 cup frozen corn
- 1 15-ounce can kidney beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large shallot or 1/2 medium red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 teaspoons dijon mustard
Instructions
- Whisk 2 cups cold water, 1 tablespoon vinegar, 1 teaspoon each sugar and salt, and pepper to taste in a bowl. Prick the pork a few times with a fork, then soak in the brine 15 minutes; remove and pat dry. Meanwhile, bring a saucepan of salted water to a boil. Add the green and wax beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn; cook 1 minute. Drain the vegetables, rinse under cold water and pat dry. Transfer to a bowl and add the kidney beans. Season the pork with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden, about 4 minutes per side; transfer to a plate. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook 3 minutes. Add the remaining 2 tablespoons vinegar and cook until absorbed. Whisk in 1/2 cup water, half of the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Simmer 3 minutes, then toss with the vegetables. Add the remaining parsley and season with salt and pepper.
- Photograph by Christopher Testani
Nutrition Facts
| Calories | 370 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 79 milligrams |
| Sodium | 276 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 12 grams |
| Protein | 37 grams |
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