Dry-Rub Grilled Pork Chops over Cannellini Greens

  Dinner

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.

Dry-Rub Grilled Pork Chops over Cannellini Greens

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TOTAL TIME: Prep: 20 min. Cook: 25 min.+ standing
YIELD: 4 servings.

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)

Instructions

  • 1. 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.
  • 2. 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.
  • 3. Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.

Nutrition Facts

1 serving: 530 calories, 29g fat (8g saturated fat), 111mg cholesterol, 1345mg sodium, 22g carbohydrate (1g sugars, 6g fiber), 42g protein.

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