DRY-RUB GRILLED PORK CHOPS OVER CANNELLINI GREENS

Dry-Rub Grilled Pork Chops over Cannellini Greens image

My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. -Michael Cirlincione, Stockton, New Jersey

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup water-packed artichoke hearts, drained and chopped
3/4 cup pitted Greek olives, chopped
1/4 cup dry white wine or chicken broth
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
4 bone-in pork loin chops (8 ounces each)
2 teaspoons Greek seasoning or seasoning of your choice
5 ounces fresh baby spinach (about 6 cups)

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt. paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes., Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving., Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 530 calories, Fat 29g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 1345mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 6g fiber), Protein 42g protein.