Zesty Italian Pork Chops with Cannellini Salad

Name: Zesty Italian Pork Chops with Cannellini Salad
Total time: 1500 s
Yield: 4 servings
Ingredients: 4 New York pork chops top loin, 1/2-inch thick; 3/4 cup italian salad dressing zesty, divided; 15 ounces cannellini beans rinsed; 1 red bell pepper small, seeded; 1/4 cup fresh basil thinly sliced; 2 tablespoons kalamata chopped and pitted; 1/4 cup parmesan cheese grated; basil leaves Whole, to garnish

Pork

8Ingredients

250Calories

25Minutes

Ingredients

servings:

4 New York pork chops (top loin, 1/2-inch thick)
3/4 cup italian salad dressing (zesty, divided)
15 ounces cannellini beans (rinsed)
1 red bell pepper (small, seeded)
1/4 cup fresh basil (thinly sliced)
2 tablespoons kalamata (chopped and pitted)
1/4 cup parmesan cheese (grated)
basil leaves (Whole, to garnish)

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Directions

1Season 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 6-8 minutes total, turning, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
2 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.

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