Cannellini beans are large,
white Italian kidney beans and can be found in most grocery stores.
Kalamta cured olives can often be found in the gourmet section
of many supermarkets or in speciality grocery stores.
Zesty Italian
Pork Chops with Cannellini Salad
- 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.
Nutrition Facts:
Calories 480 calories
Protein 31 grams
Fat 30 grams
Sodium 720 milligrams
Cholesterol 60 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
