Ingredients
- 1/3 cup red wine vinegar
- 1 1/2 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 tablespoon chopped fresh parsley
- 2 tablespoon minced celery
- 2 tablespoon chopped celery leaves
- 4 tablespoon (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
- 2 teaspoon dried italian seasoning
Preparation
Baking Directions:
1.In a medium bowl, combine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Gradually whisk in oil.
Add beans, tomatoes, parsley, celery and celery leaves.
Cover and chill 1 hour.
2.Heat a grill pan over medium-high heat; coat with nonstick, nonflammable cooking spray.
Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.
Add pork chops to pan; cook for 4 minutes on each side, or until desired degree of doneness, reducing heat to medium if necessary.
Sprinkle pork with Italian seasoning.
Let stand 5 minutes before serving.
3.Stir bean salad.
Spoon onto a serving platter, and top with pork chops.
Garnish with celery leaves, if desired.