Zesty Italian Pork Chops with Cannellini Salad
Cannellini beans, white kidney beans, are full of fiber and they also give this dish a lovely appearance.
- 4 boneless pork chops, 1/2-inch thick
- 3/4 cup zesty Italian salad dressing, divided
- 1 15 oz can cannellini beans, rinsed
- 1 small red bell pepper, seeded
- 1/4 cup fresh basil leaves, thinly sliced
- 2 Tbs Kalamata olives, chopped and pitted
- 1/4 cup Parmesan cheese, grated
- 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 chopps and cook 8-10 minutes total, turning, until internal temperature on a thermometer reads 160 F.
- 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.
Recipe courtesy of the National Pork Board
Cooking Tip: For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade and ready to grill.
Calories from Fat 233 (58%)
(38%)Total Fat 25g
(25%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 14g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.