Verdant with greens and beans, this simple pork chop and salad dinner is sure to put a shine on your halo and deliver midweek lightness. Middle Eastern spice mix, zaatar, enhances the goodness here with a herby zing, while a boost of tangy lemon and feta will make this your new, go-to salad.
Trim and cut green beans into thirds. Drain and rinse cannellini beans. Finely chop parsley.
Cook beans in a saucepan of salted, boiling water for 2–3 minutes. Drain and set aside to cool slightly.
Heat a frypan over medium-high heat. Brush pork chops with 2 teaspoons oil and season with a sprinkle of salt. Cook for 4 minutes each side. Remove from pan, cover with aluminium foil and set aside to rest for 5 minutes. While pork is resting, continue with step 4.
Juice lemon. In a bowl big enough for the salad, add remaining olive oil, lemon juice and Zaatar Bazaar. Season with salt and pepper and mix well to combine.
Add parsley, green beans, cannellini beans, rocket leaves and crumbled feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Divide pork chops and salad between plates to serve.