Pork Chops with Green Beans and Arugula (Monday Meals)

30 minutes from now you could be eating something super yummy. OK – probably not. But tonight, if you have a half an hour available for cooking, this is your recipe, right here. Yields 4 servings at 506 calories per (according to My Fitness Pal).

3 tbs olive oil
8 pork chops
3 tsp salt
1/2 tsp pepper
1 14-16oz can tomato sauce
1/2 cup breadcrumbs
1 tbs dried sage
zest of one lemon
1 garlic clove, minced
1lb green beans
1 1/2 cup arugula
1 tbs fresh lemon juice

Heat oven to 350°. Bring a large pot of salted (2 tsp) water to boil. Add the beans, return to a boil and cook until tender (3-5 minutes). Drain and transfer to a bowl of ice water. Drain again and allow to sit.

Heat 1 tbs of the oil in a large ovenproof skillet (or just use a regular pan and then transfer everything to an oven safe pan when the time comes – as I do) over medium high heat. Season the pork with 1/2 tsp pepper and 1/2 tsp salt.  Cook until browned but not cooked through, about 2 minutes per side.  Remove skillet from heat (this is when I transfer the pork to an oven-safe pan).  Spoon tomato sauce over the pork.  In a small bowl, combine the bread crumbs, sage, lemon zest, garlic and remaining salt.  Sprinkle breadcrumb mixture evenly over the sauce.  Roast in the oven for about 10 minutes or until sauce is bubbling.

Add arugula, lemon juice, olive oil, salt and pepper to bowl with green beans and toss.  Serve salad alongside pork chops.



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