This recipe is from Sandra Lee, May June 2013

Ingredients:

1/3 cup red wine vinegar
1 1/2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
3 tablespoons extra-virgin olive oil
2 (15-ounce) cans cannellini beans, rinsed and drained
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons minced celery
2 tablespoons chopped celery leaves
4 bone-in-center-cut pork chops
2 teaspoons dried Italian seasoning

Procedure:

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.

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; cool for 4 minutes on each side, until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with Italian seasoning. Let stand 5 minutes before serving.

Stir bean salad. Spoon onto a serving platter, and top with pork chops. Garnish with celery leaves if desired.