Mediterranean Pork Chops

The key to flavoring quick meals is to use ingredients that pack a lot of punch. Here, salty Kalamata olives add lots of flavor to a sauce that’s spooned over the pork chops. Dark red kidney or black beans can be used in place of the white beans.

(4-oz.) boneless pork chops (1/2 inch thick)

3/4 teaspoon garlic-pepper seasoning, divided 1/2 teaspoon dried oregano 2 teaspoons olive oil 1 cup cannellini or navy beans, drained, rinsed 1 medium tomato, seeded, chopped 1 small onion, cut into thin wedges 1/4 cup quartered pitted Kalamata olives 1. Sprinkle pork chops with 1/2 teaspoon of the garlic-pepper seasoning and oregano. Heat oil in medium nonstick skillet over medium heat until hot. Cook pork chops 6 to 8 minutes or until pork is pale pink in center, turning once. Remove from skillet; cover loosely with foil.

Add all remaining ingredients to skillet, including remaining 1/4 teaspoon garlic-pepper seasoning. Cook over medium heat 3 to 5 minutes or until onion is tender. Spoon over pork.

servings PER SERVING : 400 calories, 16 g total fat (4 g saturated fat), 33.5 g protein, 31.5 g carbohydrate, 70 mg cholesterol, 195 mg sodium, 12 g fiber