PORK CHOPS WITH WARM THREE-BEAN SALAD

Pork Chops with Warm Three-Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

Kosher salt
4 bone-in pork rib chops (8 ounces each; about 1/2-inch thick)
Freshly ground pepper
2 teaspoons ground fennel seeds
1 teaspoon ground coriander
1/4 cup extra-virgin olive oil
8 ounces green beans, trimmed and halved
8 ounces yellow wax beans, trimmed and halved
2 slices thick-cut bacon, roughly chopped
2 shallots, sliced
1 15-ounce can butter beans, drained and rinsed
1 tablespoon chopped fresh tarragon
2 tablespoons white wine vinegar

Steps:

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.

Nutrition Facts : Calories 510, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 80 milligrams, Sodium 669 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 37 grams, Sugar 5 grams