Zesty Italian Pork Chops with Cannellini Salad
Cannellini beans are white Italian kidney beans and can be found in most grocery stores. Kalamata cured olives can often be found in the gourmet section of many supermarkets or in speciality grocery stores.
4 boneless pork chops, 1/2-inch thick
3/4 cup zesty Italian salad dressing - divided use
1 (15-ounce) can cannellini beans, rinsed
1 small red bell pepper, seeded
1/4 cup thinly sliced fresh basil leaves
2 tablespoons chopped pitted kalamata olives
1/4 cup freshly grated Parmesan cheese
Whole basil leaves, to garnish
- Season pork chops with salt and pepper, if desired.
- Heat 1/4 cup dressing in large nonstick skillet over medium-high heat; add chops and cook 8 to 10 minutes total, turning, until nicely golden brown.
- While chops are cooking, combine remaining ingredients along with rest of dressing in medium bowl; mix well.
- Place equal amounts of salad on four plates. Add chops on plates alongside bean salad. Garnish with basil leaves.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.