Zesty Italian Pork Chops With Cannellini Salad
- 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
- 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.
- 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.
new, italian salad dressing zesty, beans, red bell pepper, fresh basil, parmesan cheese, basil
Taken from www.yummly.com/recipe/Zesty-Italian-Pork-Chops-with-Cannellini-Salad-2248909 (may not work)