Tuesday, October 14, 2014

Tuscan-Style Garlic-Herb Pork Chops

This Cooking Light recipe was delicious and I was able to make it indoors on my new Le Creuset grill pan.  Easy dinner requiring just one bowl and one pan.


Recipe Notes
The original recipe called for bone-in, center cut loin pork chops.  I prefer boneless pork loin so that is what I used.  The original recipe also suggested grilling the pork chops first and then coating in the herb mixture afterward.  Instead, I marinated the pork chops for a few minutes in the herb mixture and also brushed it on in the end.

Nutritional Information - per serving, serves 4
328 calories - 14.8 g. fat - 29 g. protein - 20 g. carbohydrates - 5 g. fiber

  • 4 tsp. olive oil, divided
  • 1/4 c. chopped fresh flat-leaf parsley
  • 2 tbsp. thinly-sliced sage leaves
  • 1 tbsp. balsamic vinegar
  • 1 tsp. finely-chopped rosemary
  • 3 garlic cloves, minced and divided
  • Four 6-oz. pork chops
  • 1/2 tsp. freshly-ground black pepper
  • 1/4 tsp. salt
  • 1 tsp. grated lemon rind
  • 3 tbsp. fresh lemon juice
  • Two 15-oz. cans cannellini beans, rinsed and drained
  • 1 c. (packed) baby spinach leaves, thinly sliced
  • 1/2 c. thinly-sliced green onions
  • 12 green onions, pitted and sliced
1.  Preheat grill or grill pan to high heat.
2.  Combine 2 tsp. olive oil, 2 tbsp. parsley, sage, vinegar, rosemary, and 1/2 chopped garlic on a large plate.  Set aside.
3.  Sprinkle pork chops with salt and pepper.  Place pork on grill rack and grill 5 minutes.  Turn over and grill 3 minutes more or until done.
4.  Transfer pork chops to platter and coat in herb mixture.
5.  Combine lemon rind, lemon juice, 2 tsp. olive oil, and 1/4 tsp. pepper in a medium bowl.  Stir with a whisk.
6.  Add cannellini beans, remaining garlic, spinach, green onions, olives, and remaining parsley.  Stir to combine.  
7.  Serve bean salad with pork chops.