Easy Potato Salad With Pork Rib Chops | Canadian Living

Updated at: Sat, 24 Aug 2024 00:45:57 GMT

Step 1

Protein 37 g

Step 2

Folate 20

Step 3

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

Step 4

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Step 5

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Step 6

Chive Caper Vinaigrette Meanwhile, in small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Step 7

Assembly In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork.

Step 8

Test Kitchen Tip To crush the caraway seeds, place them on a cutting board and press down using a small skillet.

Step 9

Protein 37 g

Step 10

Folate 20

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