Simple Balsamic Pork Chops get transformed into a Tuscan salad and give whole new meaning to "pork and beans." Serve this entree salad with wedges of fresh focaccia bread.

Tuscan Pork and Bean Salad

2 cooked Balsamic Pork Chops, cut into 1/2-inch cubes

1 (10-ounce) package Mediterranean greens (such as escarole, endive, radicchio)

1 (15 1/2-ounce) can cannellini or Great Northern beans, rinsed and drained

1 (4-ounce) jar pimiento strips
2 ripe tomatoes, cubed
1 (14-ounce) can artichoke hearts, drained and quartered

1/4 cup sliced green onion
1/2 cup Italian dressing
1/4 cup freshly grated Parmesan cheese

1. In shallow serving bowl toss together all ingredients, except for the Parmesan cheese, with dressing.
2. Portion onto individual serving plates; top each serving with 1 tablespoon cheese.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.