Serves 4
1 slice sandwich bread, torn into pieces
4 tablespoons olive oil
2 scallions, sliced
Kosher salt and black pepper
4 boneless pork chops (1 inch thick; about 1.5 pounds total)
1 bunch spinach, thick stems removed and leaves thinly sliced (about 4 cups)
1 14-ounce can butter beans, rinsed
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
Heat oven to 400 F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs. Spread on a rimmed baking sheet and bake until crisp, 5 to 6 minutes. Toss with the scallions, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Meanwhile, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer the skillet to the oven and roast the pork until cooked through, 6 to 8 minutes.
In a large bowl, toss the spinach and beans with the vinegar, oregano, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Top the pork with the bread crumbs mixture. Serve with the salad.
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