PORK CHOPS WITH SAGE AND LEMON BREAD CRUMBS
You can use plain canned tomato sauce in place of the jarred pasta sauce if that's all
you have in your cupboard. It will just make a slightly less rich sauce.
Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings
| (CLICK TO BUY)
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
Copyright 2009 Time Inc. Real Simple is a trademark of Time Inc. Used under license. Wine content © Union Square Wines & Spirits. Wine and liquor sold by Union Square Wines & Spirits. Food and beer sold by FreshDirect.