Name: Dijon-Caper Potato Salad with Pork Chops & Green Beans
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 tbsp capers; 3 cloves garlic; 0.68 kg green beans; 0.68 kg new potatoes; 6 pork chops, boneless; black pepper; Dijon mustard; extra virgin olive oil; honey; salt; white wine vinegar

Dijon-Caper Potato Salad with Pork Chops & Green BeansDijon-Caper Potato Salad with Pork Chops & Green Beans — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 tbsp capers

3 cloves garlic

0.68 kg green beans

0.68 kg new potatoes

6 pork chops, boneless

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

white wine vinegar

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim ends from the green beans; cut potatoes in half.

Add beans to the boiling water and cook until tender-crisp, 1-2 minutes. Using tongs, remove the beans and transfer to a colander, leaving water on the heat. Rinse under cold water and set aside.

Add potatoes to the boiling water and cook until fork-tender, about 12 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom.

Working in batches if necessary, add chops to the skillet and cook, flipping once, until browned on both sides and cooked through, 6-7 minutes. When done, transfer to a plate and cover with aluminum foil; set aside to rest.

Meanwhile, peel and mince the garlic; rinse and roughly chop the capers. Place both in a large bowl.

Add oil, vinegar, Dijon, honey, salt, and pepper to the bowl; whisk to combine the dressing.

Drain potatoes and rinse under cold water to cool. Add potatoes and green beans to the bowl with the dressing and toss to combine.

Thinly slice the pork chops crosswise into strips.

To serve, divide arugula between plates, top with potato-bean salad and sliced pork. Enjoy!

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