Zesty Italian Pork Chops with Cannellini Salad

Pork
Zesty Italian Pork Chops with Cannellini Salad
8
25

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)

Directions

  1. 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 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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