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Grilled pork chops with chilled bean and tomato soup

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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.

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