Pork Chops & Butter Bean Salad

By ltrodrigu

Ingredients

• 1 slice sandwich bread, torn into pieces
• 4 tablespoons olive oil
• 2 scallions, sliced
• kosher salt
• freshly ground black pepper
• 4 1-inch thick boneless pork chops (about 1 1/2 pounds)
• 1 bunch baby spinach (4 cups), any thick stems removed and leaves thinly sliced
• 1 14-ounce can butter beans, rinsed
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano

Preparation

Step 1

Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs.

Spread the crumbs on a baking sheet and bake until crisp, 5 to 6 minutes. Toss with the scallions, ½ teaspoon salt, and 1/8 teaspoon pepper.

Meanwhile, heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side.
Transfer to oven and roast until cooked through, 5 to 7 minutes.

Toss the spinach, beans, vinegar, oregano, remaining tablespoon oil, ½ teaspoon salt, and 1/8 teaspoon pepper.

Top the pork with the bread-crumb mixture. Serve with the salad.