Dijon-Caper Potato Salad with Pork Chops & Green Beans

Directions

1. Bring a large pot of water to a boil over high heat.
2. Wash and dry all produce; trim the green beans and halve the potatoes.
3. Blanch the green beans in the boiling water until tender-crisp, 1–2 minutes, then transfer to a colander and rinse with cold water; set aside.
4. Add the potatoes to the boiling water and cook until fork-tender, about 12 minutes.
5. Preheat a nonstick skillet over medium-high heat.
6. Pat the pork chops dry and season both sides with salt and pepper.
7. Add oil to the hot skillet and swirl to coat the bottom.
8. Cook the pork chops, turning once, until browned on both sides and cooked through, about 6–7 minutes; transfer to a plate and tent with aluminum foil to rest.
9. In a medium bowl, mince the garlic and roughly chop the capers; whisk in oil, white wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
10. Drain the potatoes and rinse under cold water to cool; add the potatoes and green beans to the dressing and toss to coat.
11. Thinly slice the rested pork crosswise into strips and arrange over a bed of arugula on each plate, then top with the potato-bean salad and sliced pork.