Easy Potato Salad With Pork Rib Chops

MAKES 4 SERVINGS

4 cups green beans, trimmed 365 g mini potatoes (about 24) 4 bone-in pork rib chops (¾ inch thick), trimmed 1 tbsp extra-virgin olive oil 1½ tsp toasted caraway seeds, crushed ½ tsp each salt and pepper

Chive Caper Vinaigrette

2 tbsp extra-virgin olive oil 4½ tsp white vinegar 1 tbsp chopped rinsed drained capers 1 tbsp grainy mustard 1 clove garlic, minced 2 tbsp chopped chives 1 tsp liquid honey In large pot of boiling lightly salted water, cook green beans until tendercrisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

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.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

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

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

PER SERVING about 461 cal, 37 g pro, 24 g total fat (7 g sat. fat), 25 g carb (4 g dietary fibre, 4 g sugar), 83 mg chol, 853 mg sodium, 958 mg potassium. % RDI: 8% calcium, 20% iron, 7% vit A, 33% vit C, 20% folate.