Tuscan-Style Garlic-Herb Pork Chops
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Ingredients
4 teaspoons olive oil, divided
¼ cup chopped fresh flat-leaved parsley
2 tablespoons thinly sliced sage leaves
1 tablespoon balsamic vinegar
1 teaspoon rosemary, finely chopped
3 garlic cloves, minced and separated
4 (6 oz) pork chops with bone-in loin, center cut
½ teaspoon freshly ground black pepper, divided
¼ teaspoon salt
Cooking Spray
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
2 15-ounce cans of unsalted cannellini beans or other white beans, rinsed and dried
1 packed cup thinly sliced spinach leaves
½ cup green onion, thinly sliced
12 green olives, pitted and finely chopped (2 ounces)
To make
These grilled chops are soaked in herb sauce for a few minutes while you prepare the simplest side dish - white beans, salted green olives and fresh spinach, which goes perfectly with juicy pork chops.
Preheat the grill or grill pan to high heat.Combine 2 teaspoons of oil, 2 tablespoons of parsley, sage, vinegar, rosemary, and half the garlic on a large plate or serving platter; set aside.Sprinkle the pork chops with 1/4 teaspoon pepper and salt. Place the pork on a grill rack greased with cooking spray; cook for 5 minutes. Turn pork chops over; grill for 3 minutes or until tender. Transfer the chops to a serving platter; flip to coat with the herb mixture.Combine the lemon zest, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; whisk to combine. Add the beans, remaining garlic, spinach, green onions, and olives; toss to combine. Serve with pork chops. Sprinkle with the remaining 2 tablespoons of parsley to garnish.
Preheat the grill or grill pan to high heat.Combine 2 teaspoons of oil, 2 tablespoons of parsley, sage, vinegar, rosemary, and half the garlic on a large plate or serving platter; set aside.Sprinkle the pork chops with 1/4 teaspoon pepper and salt. Place the pork on a grill rack greased with cooking spray; cook for 5 minutes. Turn pork chops over; grill for 3 minutes or until tender. Transfer the chops to a serving platter; flip to coat with the herb mixture.Combine the lemon zest, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; whisk to combine. Add the beans, remaining garlic, spinach, green onions, and olives; toss to combine. Serve with pork chops. Sprinkle with the remaining 2 tablespoons of parsley to garnish.
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Author:Admin
Published: 11/20/2023 9:50 PM
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