Season pork chops with salt and pepper, if desired. Heat 1/4 cup dressing in large nonstick skillet over medium-high heat; add chopps and cook 8-10 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.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 4|
|Calories from Fat: 295 (35%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 140.1mg||43 %|
|Sodium 948.6mg||33 %|
|Potassium 2227.7mg||59 %|
|Total Carbohydrate 69.2g||20 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 42.5g|
|Protein 67.6g||97 %|
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Calories per serving: 841
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