Bbq Pork Chop With Bean Salad Recipes

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Season the pork chops with salt and pepper. Combine the fennel and coriander in a small bowl and rub all over the pork.
• Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and roast in the oven until cooked through, about 5 minutes. Reserve the skillet.
• Meanwhile, add the green beans and wax beans to the boiling water and cook until just crisp-tender, about 5 minutes. Reserve 1/4 cup cooking water, then drain.
• Add the bacon to the reserved skillet along with 1 tablespoon olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until tender, about 3 minutes. Add the green and wax beans, butter beans and reserved cooking water. Bring to a simmer and cook until the butter beans are warmed through and the mixture is saucy, 1 to 2 minutes. Add the tarragon and vinegar and season with salt and pepper. Drizzle with the remaining 1 tablespoon olive oil and toss. Serve with the pork chops.

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

Steps:

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
• Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.