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