Zesty Italian Pork Chops with Cannellini Salad

    25 minutes
  • Share this recipe
Zesty Italian Pork Chops with Cannellini Salad


  • 4 New York (top loin) 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 thinly sliced
  • 2 tablespoons kalamata olives chopped and pitted
  • 1/4 cup Parmesan cheese grated
  • Whole basil leaves to garnish

Nutrition Facts

  • Calories: 403 calories
  • Protein: 27 grams
  • Fat: 25 grams
  • Sodium: 1070 milligrams
  • Cholesterol: 59 milligrams
  • Saturated Fat: 5 grams
  • Carbohydrates: 14 grams
  • Fiber: 4 grams

Cooking Directions

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.

Serves 4