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Pork Chops & Calabrian Mayo
with Warm Salsa Verde Bean Salad
40 MIN
4 Servings
From the Test Kitchen
To accompany our pork chops, you'll be making a side of cannellini beans, zucchini, and tomatoes dressed in Italian-style salsa verde. You'll top the pork chops with a dollop of bold Calabrian mayo for a nice kick of heat.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories620 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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1 15.5-Oz Can Cannellini Beans
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1 Zucchini
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⅔ cup Salsa Verde
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¼ cup Mayonnaise
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1½ tsps Calabrian Chile Paste
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2 oz Sliced Roasted Red Peppers
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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½ lb Grape Tomatoes
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.
2
Make the bean salad
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Finish & serve your dish
In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Slice the rested pork crosswise. Serve the bean salad topped with the sliced pork and Calabrian mayo. Garnish with the cheese. Enjoy!
1
Prepare the ingredients
Wash and dry the fresh produce. Medium dice the zucchini. Halve the tomatoes. Drain and rinse the beans. Roughly chop the peppers; place in a large bowl.
2
Make the bean salad
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the drained beans and salsa verde (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated. Transfer to the bowl of chopped peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
3
Cook the pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Finish & serve your dish
In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Slice the rested pork crosswise. Serve the bean salad topped with the sliced pork and Calabrian mayo. Garnish with the cheese. Enjoy!
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