Name: Dry-Rub Grilled Pork Chops over Cannellini Greens
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tablespoon olive oil -; 1 medium onion, chopped -; 2 garlic cloves, minced -; 1 can (15 ounces) cannellini beans, rinsed and drained -; 1 cup water-packed artichoke hearts, drained and chopped -; 3/4 cup pitted Greek olives, chopped -; 1/4 cup dry white wine or chicken broth -; 1/4 cup chicken broth -; 1/4 teaspoon salt -; 1/4 teaspoon smoked paprika -; 1/4 teaspoon pepper -; 4 bone-in pork loin chops (8 ounces each) -; 2 teaspoons Greek seasoning or seasoning of your choice -; 5 ounces fresh baby spinach (about 6 cups) -

Ingredients for - Dry-Rub Grilled Pork Chops over Cannellini Greens

1. 1 tablespoon olive oil

2. 1 medium onion, chopped

3. 2 garlic cloves, minced

4. 1 can (15 ounces) cannellini beans, rinsed and drained

5. 1 cup water-packed artichoke hearts, drained and chopped

6. 3/4 cup pitted Greek olives, chopped

7. 1/4 cup dry white wine or chicken broth

8. 1/4 cup chicken broth

9. 1/4 teaspoon salt

10. 1/4 teaspoon smoked paprika

11. 1/4 teaspoon pepper

12. 4 bone-in pork loin chops (8 ounces each)

13. 2 teaspoons Greek seasoning or seasoning of your choice

14. 5 ounces fresh baby spinach (about 6 cups)

How to cook deliciously - Dry-Rub Grilled Pork Chops over Cannellini Greens

1 . Stage

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt, paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes.

2 . Stage

Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving.

3 . Stage

Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.