Pork Chops with Arugula Salsa Verde
Roasted Green Beans and Tomatoes
Ingredients
- 2 (8-oz) bone-in pork chops
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 3 Tbsp olive oil, divided
- 1¼ cups arugula
- 2 Tbsp freshly grated Parmesan cheese
- ¼ tsp minced garlic
- 1 tsp capers
- 1 tsp red wine vinegar
- ¼ tsp lemon zest (optional)
Instructions
- Sprinkle pork with ⅛ tsp each salt and pepper. Cook pork in 1 Tbsp hot oil in a nonstick skillet over medium-high heat 4 to 6 minutes per side or until done.
- Process arugula, cheese, garlic, capers, vinegar, lemon zest, 2 Tbsp oil, and ⅛ tsp each salt and pepper in a food processor or blender until arugula is minced. Serve over pork.
Side Dish Ingredients
- ½ (12-oz) pkg thin green beans
- ½ cup grape tomatoes
- 2½ tsp olive oil
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a 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 | 2 | 2 | |
| 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 |
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