Pork Chops with Butter Bean Salad

Pork Chops with Butter Bean Salad


Tap into country cuisine for your next meal.


  • 1 slice sandwich bread, torn into pieces
  • 4 tbsps olive oil
  • 2 scallions, sliced
  • Kosher salt and black pepper
  • 4 boneless pork chops (1 inch thick; about 1.5 pounds total)
  • 1 bunch spinach, thick stems removed and leaves thinly sliced (about 4 cups)
  • 1 14-ounce can butter beans, rinsed
  • 1 tbsp red wine vinegar
  • ½ tsp dried oregano


  1. Heat oven to 400 F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake until crisp, 5 to 6 minutes.
  2. Toss with the scallions, 1⁄2 teaspoon salt, and 1⁄8 teaspoon pepper.
  3. Meanwhile, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer the skillet to the oven and roast the pork until cooked through, 6 to 8 minutes.
  4. In a large bowl, toss the spinach and beans with the vinegar, oregano, the remaining tablespoon of oil, 1⁄2 teaspoon salt, and 1⁄8 teaspoon pepper. Top the pork with the bread crumbs mixture. Serve with the salad.