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Dijon-Caper Potato Salad with Pork Chops & Green Beans.

  • 1 (142 g) pkg
    baby arugula
  • 2 tbsp
    capers
  • 2 cloves
    garlic
  • 0.45 kg
    green beans
  • 0.45 kg
    new potatoes
  • 4
    pork chops, boneless
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  •  
    white wine vinegar
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)
    0.45 kg green beans
    0.45 kg new potatoes
    1 (142 g) pkg baby arugula
  • 3
    Trim ends from the green beans; cut potatoes in half.
  • 4
    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.
  • 5
    Add potatoes to the boiling water and cook until fork-tender, about 12 minutes.
  • 6
    Meanwhile, preheat a skillet over medium-high heat.
  • 7
    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.
    4 pork chops, boneless
    ½ tsp salt
    ½ tsp black pepper
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 9
    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.
  • 10
    Meanwhile, peel and mince the garlic; rinse and roughly chop the capers. Place both in a medium bowl.
    2 cloves garlic
    2 tbsp capers
  • 11
    Add oil, vinegar, Dijon, honey, salt, and pepper to the bowl; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    2 tbsp white wine vinegar
    4 tsp Dijon mustard
    2 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Drain potatoes and rinse under cold water to cool. Add potatoes and green beans to the bowl with the dressing and toss to combine.
  • 13
    Thinly slice the pork chops crosswise into strips.
  • 14
    To serve, divide arugula between plates, top with potato-bean salad and sliced pork. Enjoy!