Pork Chops with Arugula Salsa Verde
Roasted Green Beans and Tomatoes
Ingredients
- 4 (8-oz) bone-in pork chops
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 6 Tbsp olive oil, divided
- 2½ cups arugula
- ¼ cup freshly grated Parmesan cheese
- 1 clove garlic
- 2 tsp capers
- 2 tsp red wine vinegar
- ½ tsp lemon zest (optional)
Instructions
- Sprinkle pork with ¼ tsp each salt and pepper. Cook pork, in batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 4 to 6 minutes per side or until done.
- Process arugula, cheese, garlic, capers, vinegar, lemon zest, 4 Tbsp oil, and ¼ tsp each salt and pepper in a food processor or blender until arugula is minced. Serve over pork.
Side Dish Ingredients
- 1 (12-oz) pkg thin green beans
- 1 cup grape tomatoes
- 1½ Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet. Bake 10 minutes or until beans are browned and tomatoes are softened and ready to burst.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
460
|
74
|
534
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 40 | 2 | 42 |
| Carb (g) | 1 | 7 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 479 | 246 | 725 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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