| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

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.

Nutrition Facts
Calories 280 calories
Protein 21 grams
Fat 8 grams
Sodium 980 milligrams
Cholesterol 35 milligrams
Saturated Fat 2 grams
Carbohydrates 31 grams

Recipe provided courtesy of Pork, The Other White Meat.