Pork Chops With Bean Salad Recipe

Name: Pork Chops With Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white wine vinegar; 1 1/2 teaspoons sugar; 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

Servings: persons

3 tablespoons white wine vinegar
1 1/2 teaspoons sugar
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

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

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons white wine vinegar, 1 1/2 teaspoons sugar, Kosher salt and freshly ground pepper, 4 boneless pork loin chops (1 1/4 to 1 1/2 pounds), trimmed, and more.

Yes, Pork Chops With Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Chops With Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions