pork chops and bean salad

This is one of those recipes that tastes oh so bad for you, but isn’t really.  The breadcrumbs are decadent and add complexity to the dish.  Or as Dan said “this tastes like a McNugget!  A healthy mcnugget”

Pork Chops and Bean Salad
  • 1 slice sandwich bread, torn into pieces
  • 4 Tbsp olive oil
  • 2 scallions, sliced
  • salt
  • pepper
  • 4 1-inch thick boneless pork chops
  • 1 bunch spinach
  • 1 14 oz. can great northern beans, rinsed
  • 1 Tbsp red wine vinegar
  • 1/2 tsp dried oregano

Preheat oven to 400.

Add bread and 2 T olive oil to a food processor and pulse to make bread crumbs.  Spread combination on a baking sheet and bake for 5-6 minutes.  Toss with scallions, 1/2 t salt and 1/8 pepper.

Heat 1 T of the oil in a large skillet over medium-high heat.  Season pork with the second 1/2 t salt and the 1/2 t pepper and cook 2-3 minutes/side.  Transfer to oven and cook 5-7 minutes.

In a medium bowl toss spinach, beans, vinegar, oregano and the rest of the oil, 1/2 t salt and 1/8 t pepper.

Top pork with bread crumbs.

Nutritionals (Serves 4): Cals: 434, Fat: 24, Carb: 16, Fiber: 5, Protein: 42.