Tuscan Garlic-Herb Pork Chops

This dish immediately won me over. Beyond easy, it is equally terrific for a weeknight as a weekend meal. The fresh herbs paired perfectly with a grilled chop and the bean salad is equally as fresh with hints of lemon zest, green onions and olives! I used a grill pan, but these would work terrific on a grill this summer too.

Servings: 4; Approximately 328 calories per serving.


  • 4 teaspoons olive oil, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons thinly sliced sage leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely chopped rosemary
  • 3 garlic cloves, minced and divided
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 (15-ounce) cans unsalted cannellini beans or other white beans, rinsed and drained
  • 1 packed cup baby spinach leaves, thinly sliced
  • 1/2 cup thinly sliced green onions
  • 12 green olives, pitted and finely chopped (2 ounces)


  1. Preheat a grill or grill pan to high heat.
  2. Combine 2 teaspoons oil, vinegar, 2 tablespoons parsley, sage, vinegar, rosemary, and half of garlic on a large plate or serving platter; set aside.
  3. Sprinkle pork chops with 1/4 teaspoon pepper and salt. Place pork on grill rack coated with cooking spray; grill 5 minutes. Turn pork chops over; grill 3 minutes or until done. Transfer chops to serving platter; turn to coat in herb mixture.
  4. Combine lemon rind, juice, remaining 2 teaspoons oil, and remaining 1/4 teaspoon pepper in a medium bowl; stir with a whisk. Add beans, remaining garlic, spinach, green onions, and olives; stir to combine. Serve with pork chops. Sprinkle with remaining 2 tablespoons parsley to garnish.


Compliments of Cooking Light Diet