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3 tablespoons extra-virgin olive oil
8 thin-cut pork chops
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 14- to 16-ounce jar pasta sauce
1/2 cup dry bread crumbs
2 tablespoons chopped fresh sage
Zest of 1 lemon, grated
1 clove garlic, crushed
1/2 pound green beans
1 1/2 cups arugula
1 tablespoon fresh lemon juice
|Heat oven to 350° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
Season the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until browned but not cooked
through, about 2 minutes per side. Remove skillet from heat. Spoon the pasta sauce over the pork. In a small
bowl, combine the bread crumbs, sage, lemon zest, garlic, 1/2 teaspoon of the salt, and the remaining pepper.
Sprinkle the bread-crumb mixture evenly over the sauce. Transfer the skillet to oven and roast until the sauce
is bubbling, about 10 minutes. Meanwhile, bring a large pot of water and the remaining salt to a boil. Add the
beans, return to a boil, and cook until tender, 3 to 5 minutes. Drain and transfer to a bowl of ice water.
Drain again and return to the bowl. Add the arugula, lemon juice, and the remaining oil and toss. Serve the
salad alongside the pork.
NUTRITION PER SERVING
CALORIES 536 (27% from fat); FAT 16g (sat 5g); PROTEIN 72g; CHOLESTEROL 189mg; SODIUM 1633mg; FIBER 4g; CARBOHYDRATE 23g