Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 0
  • 8 Ratings

This quick dinner of tender pork, smoky green beans, and charred lettuce (trust us!) is ready in just 30 minutes.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Line half of a gas or charcoal grill with heavy foil. Preheat grill to medium-high, then reduce heat to medium. Season pork with salt and pepper. Toss onion slices and beans with 1 tablespoon of the oil. Place pork on the unlined side of the rack. Place vegetables on foil-lined side. Grill pork and vegetables, covered, for 9 to 11 minutes or until pork is done (145°F) and vegetables are tender, turning once.

  • Remove pork to a cutting board. Cover and set aside. Use foil to lift vegetables from grill. Coarsely chop vegetables and place in a large bowl.

  • Brush romaine with 1 tablespoon of the oil. Grill for 1 minute per side or until slightly charred. Chop the romaine and arrange on plates.

  • Slice pork and add to bean mixture. Add remaining oil and vinegar; toss to coat. Season with salt and pepper. Spoon over lettuce and top with basil and cheese.

To Broil:

Preheat broiler. Place pork chops, onion, and green beans on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until pork is done (145°F) and vegetables are tender, turning once. Broil romaine 3 to 4 inches from the heat for 1 to 2 minutes per side or until charred.

Nutrition Facts

436 calories; fat 32g; cholesterol 80mg; saturated fat 9g; carbohydrates 11g; mono fat 17g; poly fat 4g; insoluble fiber 4g; sugars 5g; protein 29g; vitamin a 8157.9IU; vitamin c 14.2mg; thiamin 0.8mg; riboflavin 0.5mg; niacin equivalents 9.3mg; vitamin b6 0.6mg; folate 150.1mcg; vitamin b12 0.7mcg; sodium 381mg; potassium 811mg; calcium 149mg; iron 2.4mg.