This recipe from Canadian Living is great for a quick weeknight supper. Cook green beans and mini potatoes until tender and then toss with a chive caper vinaigrette. Rub the chops with oil, caraway seeds, salt and pepper and quickly pan fry.

Avoiding Additives and Preservatives

I use Unico capers and President’s Choice Old-Fashioned Dijon, which are both additive-free.

Rub caraway mixture onto chops

Make vinaigrette

Toss cooked beans and potatoes with vinaigrette

Potato salad with pork rib chops


4 cups (1 L) green beans, trimmed

12 oz (365) g mini potatoes (about 24)

4 bone-in pork rib chops (¾ inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ teaspoons (7.5 ml) toasted caraway seeds, crushed

½ teaspoon (2.5 ml) each salt and pepper

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (22.5 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey


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.

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, 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.

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. Serves 4.

From Canadian Living